I wished Brussels sprouts would disappear from the earth. My mother used to make me eat them, and I would choke two down at the beginning of the supper meal at which they were served so I could enjoy the rest of my food in peace. My dear brother, Mark, however, would try to hide them. There was the napkin trick and the beneath-the-mashed-potatoes trick. We didn't have a dog inside to snatch the detestable food from his hand, so he had to make the best use of his criminal mind using leftover food and dishes on the supper table.
I was never thankful for Brussels sprouts. It wasn't your cooking, Mom, they just tasted nasty to a 10-year-old's taste buds.
Wouldn't you know last week in my produce co-op basket was a pretty little crop of Brussels sprouts? My son said, "Yea! Brussels sprouts," and I will admit I looked at my precious bundle like he had two heads. I decided right then and there I would find a way to cook them so I could somewhat enjoy them. Wasting is not allowed!
So here's what I tried. I must say, particularly because it is the month of thankfulness, I am grateful for this new recipe that may be the beginning of my new relationship with Brussels sprouts.
Roasted Brussels Sprouts with Bacon
fresh Brussels sprouts heads (about 2 cups)
4 slices of bacon, diced
Preheat the oven to 350 degrees. Wash the Brussels sprouts and cut them in half lengthwise. Line a baking pan with aluminum foil. (After all, who wants to wash a mess of a pan later?) Toss the Brussels sprouts with enough olive oil to coat them and then sprinkle with salt and pepper. Sprinkle on the diced bacon. It will look like this.
When you remove them from the oven, sprinkle lightly with balsamic vinegar. The finished dish will look like this.
Watch out, Mark! I may be bringing this dish for Thanksgiving dinner, and there will be no mashed potatoes serving as handy hiding places.
Related Thanksgiving food posts:Best Broccoli Casserole
Wintertime Roasted Vegetables