Perfectly Roasted Brussels sprouts accompanied with crispy bits of bacon prepared in one pan. Simple and delicious with only 4 ingredients! One of my KISS recipes – Keep It Short Simple!
I have never had Brussels sprouts until I a few years ago after my husband told me how much he hated eating them when he was a kid. That sounded like a challenge to me. I had to be the one to make him eat whatever this thing that was called a Brussels sprout. I mean I have seen them in the store but it never interested me to make something out of it since I never had it growing up.
As a matter of fact, I hate to admit I had always called them brussel sprouts. It wasn’t until I started writing this post when I was alerted with the red underline under the word brussel that not only was I was spelling it wrong, but the B should be capitalized which is argued either way according to the many dictionaries I checked. To be safe, I’m capitalizing it. I shouldn’t make fun of my Mom when she talks with her accent and makes grammatical and vocabulary mistakes when apparently, I’m no better.
I guess it’s just like the lyrics to a song. I mean to me, it sounds better as brussel sprouts instead of Brussels sprouts. I bet it sounds funny after a few glasses of wine. I wonder how many times I have pronounced it incorrectly to others and no one said anything. Kind of like when I sing the song “Dream On” from Aerosmith. This is how I sing it…
“Singing women sing for the year, Singing for their life and singing volunteer!”
Now I’m afraid to look it up because that’s how I sang it all my life! But I digress…
You should have seen my husband’s face when I told him I was preparing Brussels sprouts as part of our dinner. Brussels sprouts are a teeny tiny cabbage that just needs a little nudging to make them go from bitter to fabulous. I knew exactly what to do. It wasn’t even a challenge for me to make them taste good, instead the challenge was to convince my husband, Bill, to eat them.
What’s the secret? Bacon. For my family, bacon makes everything taste good. This recipe only requires 4 ingredients – Brussels sprouts, bacon (of course), kosher salt, and pepper.
The hardest part of this recipe is preparing the Brussels sprouts. Cut the brown ends off the sprouts and peel off any outer discolored leaves. Slice them in half from bottom to top and place in a cast iron skillet or baking dish along with the diced bacon and salt and pepper. Toss to coat with salt and pepper and to scatter the bacon pieces.
About the bacon, I used 2 thick slices. If using regular thin sliced bacon, I would use 4 slices. If using a lean bacon, I would toss everything with about 2 tablespoons of olive oil because you need the fat rendered from bacon.
Roast in a 400 degree oven for 40 to 45 minutes. Shake the pan once during roasting for even browning.
Remove from oven and transfer to serving dish. Drizzle with balsamic vinegar, if desired.
Did I get my husband to like Brussels spouts? Yes. He now loves them. As a matter of fact, he requests it all the time. As for my kids, they love it too. Last time I made these they were gone before I could serve myself. I guess I can’t complain about that. I’ll just make more next time.
Enjoy, and sing for your life and sing volunteer!
Thanks for visiting…
- 1 pound brussel sprouts
- 2 slices bacon, diced (2 if thick, 4 if thin)*
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon pepper
- good quality balsamic vinegar, optional
- Preheat oven to 400 degrees.
- Cut brown ends off sprouts and peel outer discolored leaves.
- Slice them in half from bottom to top and place in a cast iron skillet or baking dish along with the diced bacon and salt and pepper. Toss to coat.
- Roast for 40 to 45 minutes, shaking pan or stirring with spoon at least once while roasting for even browning.
- If desired, drizzle with a good quality, thick balsamic vinegar.
I used 2 thick cut slices and it was perfect. If using thin sliced bacon, I would use 4 slices.
If using a lean bacon, then I suggest adding 2 tablespoons of olive oil and toss with other ingredients.