Hate Brussels sprouts? Try ’em roasted with bacon, and I almost guarantee you’ll change your mind.
These roasted Brussels sprouts with bacon are smoky and nutty. Nothing at all like the boiled veggies that terrorized some peeps when they were kids.
They’re really easy to make. Scale the recipe up or down to fit your crowd. This is a favorite of mine for larger dinner parties, since it pretty much cooks itself.
A quick note on sprout size. If you can, choose smaller Brussels sprouts that are about the same size, so they cook evenly. If you wind up with monstrously big sprouts (you know how some of them can be super huge?), just slice each sprout in half.
Roasted Brussels Sprouts with Bacon
1 lb. Brussels sprouts
1/4 lb. bacon, diced
1 Tablespoon dried parsley
1/4 teaspoon garlic powder
freshly ground black pepper
Serves about 4 as a side dish
Roast your Brussels sprouts
Line a sheet pan with parchment paper. Preheat your oven to 400 degrees F.
If your Brussels sprouts are all on the small side (say, the size of a walnut in the shell), put them on the pan as is. The little guys are usually good to go as is.
If you have larger sprouts, cut them in half and put them on the pan cut side up. If yours have tough woody-looking stems, cut them off and discard.
Spread the diced bacon around evenly. Sprinkle the pan with garlic powder, parsley, salt, and black pepper.
Pop the pan into your preheated 400-degree F oven. Roast for about 30-35 minutes, or until fork tender.
When they’re done, yank the pan out of the oven onto a rack. Serve immediately.