When I was growing up, one of the scariest words at dinner time was Brussels sprouts. I knew I’d have to at least try them and at the time I couldn’t stand them. But now that my palate has changed, they are one of my favorite vegetables to serve with anything from pot roast to roast chicken.
Here’s how I like to cook up this underrated vegetable.
1 (8 – 10 oz) bag of fresh Brussels sprouts
3 – 5 pieces uncooked bacon
2 Tablespoons olive oil
Salt and pepper to taste
Rinse your Brussels sprouts thoroughly under cold water.
Cut the little root at the bottom of each sprout and peel off the loose outer leaves. Cut the sprouts in half.
Drizzle with a bit of olive oil and salt and pepper. Set aside.
In a large pan, fry the thinly sliced bacon until crispy. Toss the Brussels sprouts into the bacon and cook for about three minutes, until incorporated and the sprouts have a bit of color on them.
Spread the mixture onto a cookie sheet and bake for about 20 minutes in a 350 degree oven.