With Halloween quickly approaching and Thanksgiving (with associated sweets and pumpkin pie) filed away for yet another year, I thought we would touch on something that is both healthy and that happens to scare a lot of people. Brussel sprouts….(insert scary music/menacing laugh).
Seriously, I have been on a brussel sprout kick. I love the nutty aroma that fills the house when they are roasted. I love mixing up my green veggie intake (honestly, I am going to turn into a head of broccoli or a large container of baby spinach if I am not careful) and I love how versatile brussel sprouts can be. So why do people hate them so much? I don’t know if too many people were forced to eat them growing up (maybe the over-boiled/ frozen variety) or if they just have an all around bad wrap that has been passed on generation to generation (ohhhh the drama) but I am here to change this. I would like to think the recipe below will convert even the biggest sprout-scardey-cat. The recipe is full of flavor, subtley sweet, easy to prepare and it is literally full of bacon (BACON!!!!). I personally have converted at least five people who were dreadfully afraid of brussel sprouts (this is not an exaggeration) with this simple recipe. In the spirit of Halloween, happy facing your fears all!
Bacon-y Roasted Brussel Sprouts
(Makes about six servings or so, you can easily half it!)
You will need…
- 1kg of brussel sprouts
- 150-200grams of smoked bacon ends (or about 5 slices of bacon if you can’t get ends)
- 2 tbs of oilve oil
- 4 cloves of minced garlic
- 2 tbs of grainy mustard
- 2 tbs of honey OR 1 tbs of artificial sweetener (if you are low carb ect.)
- 1 heaping tsp of smoked paprika (really, smoked is superior and worth it for flavor!)
- 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
Wash and trim the ends off of the sprouts and toss into a large mixing bowl. Dice up the bacon ends/raw bacon and add to bowl. In a small separate bowl combine the rest of the ingredients to form a delicious, aromatic sauce (mix well). Pour sauce over bacon/sprouts and toss until thoroughly coated. Spread in a single layer on a parchment lined baking sheet and bake at 425 F for 20-25 minutes, until bacon is crisp and the sprouts are tender (when pierced with a fork)/a lovey golden color.