Over the years my methods for cooking vegetables has changed dramatically. All vegetables used to be cooked until they were almost “mushy”. That was the southern way in my home. But living in Ohio exposed me to crisp tender vegetables and a variety of cooking methods.
Roasting Brussel sprouts brings out the sweetness with the caramelization. And everything is good with bacon. Right? Well my husband thinks so. Kids even like brussel sprouts with bacon.
Ingredients (4 - 6 servings)
- 1 1/2 lb fresh Brussel sprouts
- 3 slices of thick bacon
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp pepper
Prepare the Brussel sprouts by cutting off the brown bottom of each sprout and removing any brown or yellow leaves. Cut the sprouts in half if they are large. Place the sprouts on a baking sheet lined with aluminum foil. I line all baking sheets with aluminum foil because I hate to wash baking sheets.
Cut the bacon into small pieces and spread on the baking sheet with the Brussel sprouts.
Sprinkle olive oil, salt and pepper on the sprouts and bacon. Mix well and spread in a single layer on the baking sheet.
Bake at 400 degrees for 35 to 40 minutes until the Brussel sprouts are a golden brown on the outside and tender inside and the bacon is crisp. Half way through the baking time, turn the sprouts over to brown the other side.