Roasted Brussels Sprouts with Bacon

August 12, 2015



Simple and delicious! Roasted brussels sprouts with bacon and a sweet glaze.

Don't tell my mom I posted this today.  No, for real. She may just pass out from the shock of it.

You see, when, I was a kid, eating brussels sprouts for dinner was not something that was a choice.  It was required.  Not just brussels sprouts, all vegetables.  You had to eat them.  It was the law of the land, or law of the dinner table, sounds a bit better. It didn't matter if they were ice cold and it was 8 o' clock at night.  You were eating them.  Ugh.

Brussels sprouts were my worst enemy as a kid.  I hated them.  Not just disliked, but, hated them.  They were gross.   In defense of the brussel sprouts though, I was pretty stubborn in not eating them.  Therefore, mine were usually eaten cold.  The taste of ice cold, soggy, brussel sprouts is something not easily forgotten for me.


Why did I make these then?  My oldest daughter.  She's my 'try anything' kid. She actually asked me to make them.  She also found a pretty fab recipe for them too (she a avid Pinterest lover). She did right finding these.  Such a smart kid.

I must say, these are really yum.  They will change the way you feel about brussels sprouts.  They have a nice crunch and are baked up in nice, sweet sauce.  Of course, the added bacon bonus puts them right over the top.  A seriously good veggie dish

I'm off to break the news to my mom. 
Enjoy!


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Roasted Brussels Sprouts with Bacon

by Table for Seven
Prep Time: 00:15
Cook Time: 00:20
Ingredients (Serves: 4-6)
  • 2 lb brussels sprouts, chopped/halved
  • 1 TBSP honey
  • 3 TBSP white wine vinegar
  • 1 TBSP canola oil
  • 4-5 slices bacon, chopped
  • 2 tsp minced garlic
Instructions
Preheat oven to 400 degrees. Line a baking sheet with foil. Spray foil lightly with cooking spray.
In a bowl, mix together honey and 1 TBSP vinegar. Set aside.
In a bowl, mix together oil, garlic, and remaining 2 TBSP vinegar. Toss with brussels sprouts and bacon. Spread mixture evenly out on baking sheet.
Bake for 15 minutes or until tender.
Remove from oven and mix with honey/vinegar mixture before serving.
Adapted from Damn Delicious

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