Saturday, January 23, 2016

Roasted Brussels Sprouts with Bacon and Onion

I grew up eating Brussels Sprouts BUT they were frozen in a package from the grocery store and my mother boiled them ... always. We never had them any other way, and we definitely never had them fresh. This is probably because that's how she learned to do it from her mother. Don't you find yourself doing that too?

Photo from Bonnie Plants
My first recollection of fresh Brussels Sprouts was when we grew them in a garden and our children were still in elementary school. And, of course, I boiled them because that's the only way I'd ever seen them prepared. Who knew about roasting them? I certainly didn't, and after all my mother always boiled them.

Fast forward now about 30 years and I discovered ROASTED Brussels Sprouts AND they were fresh AND delicious. Thank goodness someone discovered roasting them because they are so much better cooked that way. So now I roast them, FRESH, never frozen, and enjoy them so much more.

2  lbs. fresh Brussels Sprouts
2 tbls. olive oil
2-3 pieces bacon, chopped
1 medium onion, sliced and separated into rings or chopped into large pieces
salt and pepper to taste
splash of Balsamic vinegar

Preheat oven to 400 degrees. In a 9 x 9-inch baking dish, toss Brussels sprouts bacon and onion with olive oil. Dust with salt and pepper and roast 25 minutes, stirring occasionally.

Remove from oven and splash with Balsamic vinegar.

Serve immediately while hot.


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