Roasted Brussel Sprouts w/Bacon

Goat’s Eyes… that’s what my Dad would call the brussel sprouts he would try to get us to eat out of a can. They were mushy and weird and I strongly disliked them. I was pretty sure they weren’t really eyeballs but he also served us real cow tongue now and again so the possibility was out there! Bottom line I never thought I would willingly eat brussel sprouts and I would have fallen off my chair if you told me I’d look forward to eating them. Well… I do. I love them now! Once I discovered fresh brussel sprouts as an adult I was hooked. Like many unpopular vegetables sometimes its all in how they are prepared. Even if they are not your favorite I hope you give this method a try. You may have a new favorite side… or at least start to tolerate them 🙂 The bacon helps!

Brussel sprouts do require a little prep time. Even if the bag says they are washed and ready to eat I still run them through a process of prep. First I trim off the ends.

Next I go through and peel off any wilted, spotted, or discolored outer leaves. Some may have a couple bad layers, some may not have any that need to be removed. Discard bad leaves.

Next I thinly slice each sprout. I used to quarter them but I’ve found this technique results in more even and faster cooking.

If you are doing prep ahead of time you can throw them in a bowl until about 20 minutes before meal time.

Cook up some crispy bacon. If you have extra already made up from another recipe just chop it up. If you are starting with uncooked I suggest frying it up in a pan on the stovetop and reserving the oil to use later in the cooking process.

When you are ready to get cooking crank your oven to 425 degrees and grab a sheet pan. If you are using a stone use it as is. If you are using a metal pan line with parchment paper.

Next drizzle with a couple of tablespoons of olive oil (or reserved bacon fat from frying bacon. don’t miss this amazing flavor opportunity!), 1/4 tsp paprika, and fresh cracked pepper. Season generously with salt. Toss together on pan. Crushed red pepper flakes would also be a great addition here!

Spread out on pan as best as you can. Check here to make sure you used enough oil. If you see any “dry” spots give them a little drizzle.

Roast for 10 minutes, remove from oven and stir around. Return to oven for another 5-10 minutes.

Free tip: Before attempting to transfer to your serving bowl use a spoon / spatula to push all the sprouts to the corner of the pan so when you tilt the pan to dump into the bowl it will be easy and clean.

Once they are in a bowl toss in the bacon bits. Enjoy!

Roasted Brussel Sprouts with Bacon
3-4 cups brussel sprouts (depending on size and condition) they will cook down
4 +/- Tbs olive oil
1/4 tsp paprika
Fresh cracked pepper and salt to taste
4-6 slices of bacon (one for sampling)

Prep brussel sprouts by trimming of ends and peeling off any bad leaves. Thinly slice. Chop bacon into small pieces and pan fry until crispy. Keep bacon grease (optional). Heat oven to 425 degrees. Line baking sheet with parchment paper. Dump sprouts onto baking sheet. Drizzle with oil (or reserved bacon fat). Sprinkle with paprika, pepper, and salt. Toss to coat. Spread out to even layer on pan. Roast for 10 minutes, remove from oven and stir, return to oven for 5-10 minutes. Transfer to serving bowl and toss with bacon pieces. Serve!

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2 Responses to Roasted Brussel Sprouts w/Bacon

  1. Mindy W says:

    Here’s how I did mine tonight: Use bacon fat already in baking sheets leftover from baking bacon 15 minutes earlier. Trim and slice b-sprouts only in half. Toss in pan, shake pan to stir, add s+p (paprika would be lovely). Roast. Halfway through add chopped up bacon (under baked slightly for re-heating better). Continue roasting until done. Burn fingers and mouth while eating too hot leaves. Serve to silently grumbling, less than enthusiastic family. Rejoice in bacon and more leftovers for yourself.

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