Roasted Bacon Brussels Sprouts

-By Whiskey Beard

I know… Brussels spouts, but trust me when I say it’s worth it. I decided on this because I need more vegetables in my life. Growing up I hated veggies. Partially, and not to say she’s a bad cook, it was because of my mom. Single mother, working full-time at a low paying job with two football players to feed and keep straight; the woman didn’t have a lot of free time.

Fast forward and now I have a son. I’m sure there are plenty of traits he’ll pick up from me (I hope you’re all prepared for that!) but some of my eating habits I’d like him to avoid. That said, I decided I’d model better (and tastier) eating habits for him with the hope that it will start him out on the right path.

The basis of this application comes from allrecipes.com. I like it because it’s simple and taste heavenly. My son’s less than a year old and loves to play. So when he’s awake, he gets all your attention. This method allows me to prep it rather quickly and throw it back in the fridge if it’s not time to cook or throw it in the oven and forget it. What’s also nice is you can make meal or an easy side and, if the appropriate age, kids can help/make this on their own.

I admit I had reservations, but let me say this: If you like the taste of cabbage, you can and will like Brussels sprouts. Just like cabbage, if you boil the flavor out, it’s horrible, but with some simple care, they are amazing.

Recipe: Roasted Bacon Brussels Sprouts

Ingredients -
1-2 strips of bacon
1 Zucchini
1 Large Potato
½ LB of Brussels Sprouts
Salt/Pepper
Olive Oil
Directions -
Pre-heat your over to 400-450. I find gas tends to cook this hotter, so you can back off the heat if you have a gas range.

While the oven is heating, take your bacon and cut into small strips, wash your vegetables and cut them. You want to make sure that all pieces are around the same size so they cook evenly. With the Brussels sprouts, I peel the outer layer, remove the stem and cut in half.

Then, in a large bowl, collect all ingredients and toss with olive oil and S/P. Give them a good coating as this will assist in the browning of the veggies. When nice and coated, place in a roasting.

Cover the mix with foil and roast for 30 minutes. This will be long enough to cook the mix through and get the potatoes tender. Uncover and finish for 10-15 minutes or until the Brussels sprouts edges become slightly brown.

The result is a nutty and slightly sweet treat your mouth will enjoy, trust me.  What’s great about this, too, is that you can add to it a hearty vegetables you want. Turnips, rutabagas, carrots, sweet potatoes, you name it (even drop the bacon…if you so dare!).
If you aren’t sold on Brussels sprouts after this…
maybe it’s just not meant to be.