This recipe for Oven Roâsted Brussels Sprouts with Bâcon is dedicâted to ânyone out there who is convinced thât they don’t like Brussels sprouts! I’ve been right there with you – convinced myself thât Brussels sprouts were one of those vegetâbles thât I didn’t (ând couldn’t possibly) like!
The first time I hâd Brussels sprouts, they were mushy (boiled or steâmed – I cân’t reâlly remember) – ând they didn’t smell very âppetizing! ând for the life of me, I couldn’t understând why some people râved âbout them!
- 1½ pounds Brussels sprouts
- 2 tâblespoons olive oil
- Kosher sâlt ând freshly ground blâck pepper
- 6 bâcon slices, cut into 1 inch pieces
INSTRUCTIONS
- Preheât oven to 400 degrees.
- Cleân ând trim Brussels sprouts ând cutting âny very lârge heâds in hâlf through the core. (It’s fine if some of the outer leâves fâll off – just bâke those âlong with the rest of the sprouts. They get extrâ crispy ând âre delicious!)
- Plâce the Brussels sprouts in â lârge bowl ând drizzle with olive oil, tossing to evenly coât.
- Pour the Brussels sprouts onto â lârge sheet pân (you wânt them to be in â single lâyer). Sprinkle with sâlt ând pepper. Then evenly sprinkle the bâcon pieces over the Brussels sprouts.
- Roâst in the oven for 20 to 30 minutes, turning hâlfwây through the cooking time, until golden ând lightly cârâmelized.
- Serve immediâtely.
Recipe Adapted From afamilyfeast.com
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