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
Ingredients
- 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
Instructions
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Preheat oven to 425 degrees.
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Line baking sheet with aluminum foil.
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Trim the bases of the Brussels, peel off the excess leaves and slice the sprouts in half down the middle.
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Place Brussels in bowl, wash, and cover with water. Remove excess water with paper towel.
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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.
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Place brussels sprouts back in bowl after roasting. Drizzle with remaining tablespoon olive oil, balsamic vinegar and honey and toss to coat.
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Cook bacon and crumble on top if desired.
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