Let’s be honest, most of us are not going to head straight for the green vegetables to load up our plates, when they are sitting among a table full of whipped mashed potatoes, sweet corn soufflé and creamy mac and cheese. These Oven Roasted Brussels Sprouts are an exception to this rule and are absolutely delicious!
I was recently introduced to this delicious and flavorful spin on the bland yet bitter taste of Brussels Sprouts at Knox’s pre-school Thanksgiving feast and immediately fell in love! I am a fan of plain old steamed Brussels Sprouts, so when I saw the pan of these colorfully infused green buds, I was excited to try them. My mom was with me and when we sat down to taste test these little balls filled with intense zest and sweetness. When I finished the few that were on my plate, I immediately went back for more.
Then to my dismay when I lifted up the tin foil covering them they were all GONE, just imagine my disappointment! I was actually shocked that so many people, that usually turn their nose up to these green little cabbage balls, had devoured the huge pan filled with a double batch! I realized after getting the recipe that it’s because everything tastes better with bacon!
It was then that I was on an instant mission to find the recipe. I asked around and ended up finding out that my dear friend, Corinn, had brought these delicious greens and had been keeping them a secret from me all this time. It turns out that the recipe had been gifted down to her from a mom who had brought them the year before and had graduated onto Kindergarten PTA. These balls of yummy goodness were such a hit that everyone was begging for the recipe. Lucky for us, it was my friend that had it!
Oven Roasted Brussels Sprouts
- 1 1/2 lbs. large brussels sprouts halved, stems and outer leaves removed
- 4 bacon slices cooked and diced
- 3 tbsp extra virgin olive oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 3/4 tsp kosher salt
- 1/2 tsp freshly ground black pepper
Preheat oven to 425 degrees.
Line baking sheet with aluminum foil.
Trim the bases of the Brussels, peel off the excess leaves and slice the sprouts in half down the middle.
Place Brussels in bowl, wash, and cover with water. Remove excess water with paper towel.
In a large bowl, toss brussels sprouts with 2 tablespoons olive oil, kosher salt, and pepper. Transfer to baking sheet and roast for for approximately 20 minutes until tender and caramelized, stirring occasionally.
Place brussels sprouts back in bowl after roasting. Drizzle with remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat.
Cook bacon and crumble on top if desired.