My Favorite Brussels sprouts

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I may have mentioned these in passing before, but I want to give exact instructions. If you think you don’t like Brussels sprouts, this recipe should prove you wrong. I like to add one slice of bacon, chopped, to the entire pan of sprouts, but it can easily be eliminated to make it a bit healthier and a totally vegetarian option.

Serves 6 to 8

Prep time: About 5 minutes
Cooking time: 45 to 60 minutes

2 pounds Brussels sprouts
1 slice bacon, thinly sliced
Olive oil spray
Salt and pepper (optional and to taste)

1. Heat oven to 375F. Trim bottoms from sprouts and cut each sprout in half. Spray a baking sheet with olive oil and place sprouts and bacon in pan, stirring to mix them up a bit. Spray sprouts lightly with olive oil and sprinkle with salt and pepper.
2. Roast sprouts at least 30 minutes, but you can keep on going until they are a rich, dark, golden brown. Serve immediately.

These are so good, I crave them. And that’s coming from someone who popped a steamed Brussels sprout into her mouth and had to spit it out. (I found it that bitter.) TRY THIS!

Nutrition Information for 1/6 of recipe:
Calories 92; Calories from Fat 29; Fat 3g; Saturated fat 1 g; Cholesterol 3mg; Sodium 76mg; Carbohydrate 13g; Fiber 6g; Sugars 3g; Protein 6g; Vitamin A 23%; Vitamin C 212%; Calcium 6%; Iron 12%

Barb Freda Healthy, Delicious Recipes

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2 Responses to My Favorite Brussels sprouts

  1. Anonymous says:

    I’ve had brussels sprouts only once that I liked them. Maybe I’ll try this recipe, but substitute garlic for the bacon (Leviticus 11:1-47).

  2. Anonymous says:

    Great idea–I’ve never met a garlic addition I didn’t like! The bacon is not necessary, but one piece doesn’t add too many calories and gives the dish a smoky note I love. But these sprouts can easily go all vegetarian and be every bit as delicious.

    One word of caution with the garlic–you might not want to go quite as dark roasted I I’ve got in the photo. Unlike the sprouts, which just get sweeter, garlic, when browned too far, gets bitter. Perhaps add it for the last 15 minutes of roasting–slice it thin, stir it into the sprouts to get some oil on it and finish the dish…

    Good luck. I’m sure it will be fabulous.

    Barb

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