Brussels Sprouts. Who knew those miniature almost-cabbage-like balls could be so good? I never grew up on Brussels sprouts, but I know a few people who did. Not these deliciously-caramelized-bacony-goodness-kind of Brussels sprouts however. They were your boiled-soggy-boring-kind of Brussels sprouts. And nobody likes boiled vegetables (not that I know of anyway!).
The first time I recall tasting Brussels sprouts was at my uncle’s house for Christmas Eve dinner a long time ago. My cousin Patrick had went to culinary school, and worked as a cook. He made roasted Brussels sprouts with bacon and pearl onions, and I was sold.
You see, my cousin was an amazing cook. I will never forget the moment I was given news of his sudden death. He was only in his mid-twenties, far too young to be taken from this Earth. I think about him from time-to-time, and of course when I see my uncle, aunt, or his sister, my cousin Kelly. I can’t imagine what they went through at that time, and still have to deal with every single day.
And although he was taken far too young, he left an imprint on my heart. He shared his love for cooking with his family and friends, and I will never forget the time he made the Brussels Sprouts that changed my viewpoint on the vegetable. That’s what life is all about right? Sharing your love with others, in whichever way fancies you. Patrick was good at that.
These aren’t nearly as good as his, but they are my favorite way to cook (and eat!) Brussels sprouts.
Roasted Brussels Sprouts with Bacon
1 lb Brussels sprouts, ends trimmed and halved lengthwise
2 slices nitrate-free bacon, sliced thinly
Preheat oven to 400 degrees
On a non-stick or lined baking sheet, spread out Brussels sprouts
Drizzle with oil, season with salt and pepper
Toss until all Brussels sprouts are coated
Bake for 10-15 minutes, then toss to brown spots evenly
Bake for additional 10-15 minutes or until crisp on the outside and fork tender on the inside
A tribute to my cousin, Patrick, and his love for delicious food.
- 1 lb Brussels sprouts, ends trimmed and halved lengthwise
- 2 slices nitrate-free bacon, sliced thinly
- olive oil
- Preheat oven to 400 degrees
- On a non-stick or lined baking sheet, spread out Brussels sprouts
- Drizzle with oil, season with salt and pepper
- Toss until all Brussels sprouts are coated
- Bake for 10-15 minutes, then toss to brown spots evenly
- Bake for additional 10-15 minutes or until crisp on the inside and fork tender on the inside