Many years ago, if someone had told me that I would be eating Brussels sprouts one day, I would have laughed at that person’s face. Growing up, I disliked almost every vegetables and Brussels sprouts were my least favorite among them. I probably hated their bitter aftertaste. And most people also don’t rave about their unappealing smell as well. However, just few years ago, after making a lot of changes in my eating habits, I found the perfect way to cook Brussels sprouts.
For those who hate Brussels sprouts, this recipe is the easiest way to eat them and eventually become an addict. In fact, Brussels sprouts when cooked in high temperature in the oven caramelise and become crispy on the outside and tender on the inside without being mushy as they do when they are boiled or steamed. And paired with crispy bacon, they are to die for. After all, as the saying goes “everything is better with bacon”. Trust me, if someone like me who spent most part of my life avoiding them came to rave about them, you can too.
And this recipe will fit perfectly well with your Christmas celebrations menu. I mean who can resist to roasted vegetables with bacon? You can use store bought bacon slices, but I prefer to get a big piece of bacon at my butcher simply because it’s less processed and less salty.
1 lb of Brussels sprouts
100 g of piece of smoked Bacon
3 cloves of Garlic (roughly smashed)
¼ cup of Olive oil
1 tablespoon of Balsamic vinegar (optional)
Preheat the oven at 400 °F
Dice your piece of bacons in to small pieces and set aside.
Clean the Brussels sprouts and place them in a large mixing bowl with garlic.
Drizzle with olive oil and toss them to coat them evenly. Season with salt and pepper.
Pour the Brussels sprouts onto a baking sheet lined with parchment paper. Roast in the oven for 30-40 minutes (it will take less time if you cut your sprouts in half, but I prefer to keep them as a whole).
In the meantime, over medium heat, in a cast iron pan, sauté the bacon until it becomes crispy.
Halfway through the cooking time removed the sprout from the oven to add bacon and toss before returning them back in the oven until they turn golden and lightly caramelized.
Once nicely roasted, removed from oven and pour the balsamic vinegar, toss lightly and transfer them onto a serving plate.