If you are about my age and had parents that grew up in the 60s and 70s, you probably didn’t see Brussels Sprouts at your dinner table growing up. That’s because our parents were given this vegetable in the most disgusting manner possible: boiled or steamed. This results in a slimy, pungent ball of leaves in your mouth. There’s no way I would have touched them either. As a result, most people only think they hate Brussels Sprouts.
I think it’s all in the preparation though and will venture to say that most people actually will like them if done right. I, too, was in disbelief until September when my friend Brooke made some roasted Brussels Sprouts for me (different recipe). So don’t knock it until you try it. Besides, there is bacon involved and we all know that like butter, bacon makes everything better.
Roasted Brussels Sprouts
-1 package fresh Brussels Sprouts
-3 slices bacon
-1 Bartlett pear
Preheat oven to 425°.
Cut Brussels Sprouts in half.
Slice bacon into thin strips.
Catch toddler getting into your secret stash of Jelly Bellys.
Scatter sprouts, pear, and bacon on a cookie sheet. Drizzle with olive oil. Season with salt, pepper and thyme.
Place in oven for 20-30 minutes or until Brussels Sprouts are tender and slightly crispy around the edges.
While you’re at it, go for the whole classic ’60s meal of Brussels Sprouts, mashed potatoes and meat loaf. Only make Ina Garten’s meat loaf and not the dry brick you’re thinking of.