Why do I say that? Because who can resist a vegetable made with bacon? Unless you’re one of my friends who doesn’t like bacon *ahem* you know who you are.
This was my first attempt at brussel sprouts with bacon. Usually, I’d make them just with olive oil, garlic, salt and pepper. But I like to experiment with new things. And I love the salty meaty flavor bacon adds to dishes.
Remember that meatloaf I made? These sprouts were paired with it.
Now I know that these little cabbages have a bad rep. If you’re unsure if you like them or not, just give it a try. Especially if you love bacon.
You can get fresh brussel sprouts, chop of the ends a tad, take off the bad leaves, and cut in half. Or if you want to save time, just go for the frozen ones. Frozen vegetables are great to use. They’re flash frozen at the peak of freshness and in season all year round!
Brussel Sprouts with Bacon
1 lb of fresh brussel sprouts, or the same weight frozen
4 slices of bacon
Salt and pepper
Preheat the oven to 400 degrees.
Heat a dry frying pan over medium-high heat. Slice 4 slices of bacon into about 1/4 inch slices, width wise. (Tip: if you put the bacon in the freezer for about an hour it makes it easier to slice). Put in the frying pan and cook until just starting to get crispy, they’ll cook longer in the oven.
Prepare the fresh brussel sprouts as I mentioned above, wash and put into a baking sheet. Or just dump the frozen ones onto a baking sheet.
Pour the bacon and grease (if you’re ok with that!) over top of the brussel sprouts. Sprinkle with salt and pepper and a drizzle of extra virgin olive oil.
Bake for about 20-25 minutes, or until the sprouts are nicely browned. Serve as a side dish or just to eat by themselves!
So what do you think? Will you give them a try?