Category Archives: Bacon

Brussel sprouts have a bad reputation. I just don’t understand it. Who shouldn’t love a tiny little head of cabbage? I’m sure the problem is the way they’ve been traditionally prepared — boiled into a green-gray soggy pile of unappealing vegetable matter.

This recipe helps keep some of the true vibrant green color of a brussel sprouts while emparting slight a golden, brown, and delicious hue. Plus, it’s got bacon. ‘Nuff said.

These sprouts are also a very quick cooking side dish so that you can whip them up even after a long commute.

Roasted Brussel Sprouts with Bacon

Serves 4 (although Sean and I could definitely finish them off ourselves.)

2 lbs. small-medium brussel sprouts
5 slices bacon
1 tsp. olive oil
1 tsp. butter
salt and pepper
Preheat oven to 400.

Rinse brussel sprouts in a large colander and drain. Trim off the small stem on the bottom of each sprout and cut into halves.

Cook bacon in medium frying pan until fat is rendered and the bacon is browned but not quite crispy. Drain on a paper towel lined plate. Once the bacon has cooled a minute, cut the bacon into bite-sized pieces. You’re really just looking for a rough chop.
Pour off all but 1 tsp. of the bacon fat. Return pan to medium high heat and add butter and olive oil to the bacon fat.

Add the halved brussel sprouts to the frying pan and toss to coat in the oil. Add the bacon to the brussel sprouts and season with salt and pepper to taste. Continue to toss and cook on the stove for another 2-3 minutes until the sprouts start taking on a bit of a golden brown color.

Transfer into a 400 degree oven for about 12-15 minutes or until sprouts are golden brown and easily pierced with a fork.