So let’s be honest here. I think this is a safe space. Five years ago I had absolutely no desire to eat or even try Brussels sprouts. They were not in my repertoire. To me, they were an item that crazy moms cooked and children dreaded. I mean, they looked completely unappetizing and I had no idea why anyone would choooose to eat them.
My relationship with Brussels sprouts goes something like this:
For my bridal shower my mom asked everyone to give me their favorite recipe on a recipe card. About, um, three people complied. One recipe I received was for Brussels sprouts cooked simply with olive oil and balsamic vinegar (shout out to Jaimie P!). This single recipe prompted me to try them and it quickly became my go to Brussels sprouts recipe for the last five years.
Fast forward to this Thanksgiving. My mom asked me what was one dish that I wanted her to make and all I said was “something green.” Enter this life changing, delicious, decadent, distinctive, enticing Brussels sprouts recipe. Holy moly people, I am telling you!! On Thanksgiving, a holiday full of rich, creamy, buttery options, I had one serving of everything… and three (THREE!) servings of Brussels sprouts. For me, that’s completely unheard of. These sprouts were right up my alley!
They were such a hit my mom made them again for Christmas dinner. Ecstatic! Then I made her give me detailed specifics about the process of making them because 1) I needed to shout this recipe from the rooftops, and 2) I couldn’t believe it was so easy and only had 4 ingredients (not including salt and pepper).
These beautiful green balls of glory are perfectly roasted and seemingly infused with bacon flavor. The flakey layers melt in your mouth but still have that healthy, green crunch. I can’t take it people. If this recipe doesn’t convert even the pickiest eater to like (or at least try) Brussels sprouts, then they are a lost cause. I mean, there’s bacon! How could you go wrong with bacon?!!
Here’s how you make Bacon Brussels Sprouts:
Wash your Brussels sprouts. Cut the ends off and then cut them in half, lengthwise. Stack your raw bacon and cut it into 1/2 inch bites. Combine all the ingredients in a bowl and toss until well mixed.
Spread the bacon and Brussel mixture on a lined baking sheet. Try to flip the Brussels so the flat side is down.
Then place them in the oven for 30 – 40 minutes, until crisp and golden brown.
- 1 lb. Brussels sprouts, ends trimmed, cut in half
- 4 slices apple wood smoked bacon
- 2 tablespoon avocado oil
- salt and pepper to taste
- Preheat oven to 400F.
- Cut the stems off the Brussels sprouts and then slice them in half lengthwise.
- Stack the raw bacon slices and cut into 1/2 inch bites.
- Place the Brussels, bacon, avocado oil, salt and pepper in a medium bowl and mix until everything is well coated.
- Spread the mixture out on lined baking sheet, adjusting the Brussels so the flat side is down.
- Roast for 30-40 minutes, checking after 30.
- Per serving: Calories 135; Fat 10.0g (Sat 2.5g); Protein 5.2g; Carb 8.1g (net carbs 5.1g); Fiber 3.0g; Sodium 170mg
- Serving Size: 4