I had you at bacon, didn’t I?
I may be in the minority, but Brussels sprouts are one of my favorite vegetables. Not the boiled, over cooked kind my mother makes, but the roasted kind that keeps its color and its nutrients. I can eat them as a side dish, as an entree, at Thanksgiving or on a regular Thursday…I love them that much. In fact, Brussels sprouts are one of the few things I like about fall/winter – they’re in season now and easy to find at the farmer’s market, or your local grocery store.
Temps have dropped here, so I took that as a sign that I should turn on the oven and roast myself some Brussels sprouts. I’ve been super into shallots lately and couldn’t resist adding them. And a little bacon never hurt anybody.
This recipe is super easy, yet super tasty. Give it a try!
What You’ll Need
- 2 lbs Brussels sprouts, trimmed and cut in half
- 2 large shallots, chopped
- 4 slices bacon
What You Have to Do
- Preheat oven to 400 degrees.
- Fry bacon in an oven safe skillet until crispy. Once done, remove from pan and drain on clean paper towels.
- Once bacon has cooled, crumble into small bits and put to the side.
- Remove all but 1/2 teaspoon of bacon fat from the pan. Sauté shallots in remaining bacon fat until they’re translucent.
- Add Brussel sprouts to the pan, and sauté for five minutes.
- Place entire skillet into oven and roast for 30-40 minutes.
- Serve immediately.
Now, you tell me: are you a Brussel sprouts lover or hater?