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%