Roasted Brussels Sprouts with Bacon

“We’re having Brussels sprouts tomorrow!!!!!!”

This was my greeting on Thanksgiving Day from my sister. Seriously, when I walked in the door, this is what she said.

In my family, we are as jazzed about the meal on Black Friday as we are about Thanksgiving dinner itself.

But even with that piece of information, this much excitement about Brussels sprouts is… unexpected. My sister loves to bake, but she’s not huge into produce. She has rules like: Nothing that pops! Nothing with a skin that you eat if it’s juicy inside! No tomatoes because they squish! So imagine my surprise when the girl who doesn’t like grapes or peas is going all bananas (no pun intended) for one of the most hated vegetables on the planet?

Truth be told, I’m not sure why Brussels sprouts got such a bad rap. They’re actually pretty adorable: diminutive, gumball-size heads of greens that taste more like broccoli than cabbage. I’d think that kids would love them, as they could be touted as miniature cabbages or fun-size snack cabbage or something. Perhaps years of poor preparation turned an entire generation of kids against the poor little guys. In any case, I think they are making a resurgence.

These little guys really were the star of our post-Thanksgiving Day feast. I know that bacon is cheating – what vegetable isn’t good with bacon? – but a little bit of piggy can go a long way in turning a Brussels sprout agnostic into a true believer. (Also it’s yet another vegetable that I have managed to make un-vegetarian.) They’re also fast and easy enough for a weeknight: just halve a bunch of Brussels sprouts, drizzle with oil and roast in a hot oven until they begin to brown. Toss with onion, garlic, and crumbled bacon, and top with a whisper of grated parmesan. Then fight over the bowl.

Brussels Sprouts with Bacon
Adapted from Southern Living

One pound Brussels sprouts
Olive oil, to drizzle
4 slices bacon, chopped
1/4 cup finely chopped onion
1 clove garlic, minced
Finely grated parmesan cheese and minced parsley, to garnish

Preheat the oven t0 425 degrees F.

Prepare the Brussels sprouts by removing their outer leaves until you reach leaves that have no discoloration. Cut off the ends of the stems and halve each sprout. Toss the sprouts in a bowl with a good drizzle of oil to coat, season with salt and pepper, and arrange on a baking sheet cut size down. Roast 15- 20 minutes, or until the tops begin to brown.

While the sprouts are in the oven, fry the bacon pieces in a skillet until crispy. Drain on paper towels. Pour out all but one tablespoon of grease from the skillet. Saute the chopped onion over medium heat until soft and beginning to brown. Add the minced garlic and sauté until fragrant, about 30 seconds.

In a serving dish, combine bacon bits, onions and garlic. As soon as the Brussels sprouts come out of the oven, add them to the dish and stir gently to combine. Top with a dusting of grated parmesan cheese and some minced parsley if you’re feeling fancy.

Tagged as: bacon, brussels sprouts