I will be the first to admit it - I am not very adventurous when it comes to vegetables. Peas, corn, carrots, beans, beets - that is about it. However, my husband LOVES vegetables of all kinds, especially the ones that tend to be bitter such as broccoli-rabe, kale, brussels sprouts, etc..
Over the years I have tried to expand my vegetable palate, and have had some success. The following recipe is the only way that I can enjoy brussels sprouts - maybe you will also. I still love my peas though!!
“We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with Brussels sprouts.”
Roasted Brussels Sprouts & Smoked Bacon
* 6 slices smoked, uncured bacon, cut in 1-inch pieces
* 2 lbs Brussels sprouts, trimmed, quartered
* 3 Tbsp olive oil
* 1 Tbsp. Rosemary
* 1 Tbsp. Parsley
* Salt and pepper to taste
* 1/2 cup chestnuts, peeled & halved
1.) Preheat oven to 350 degrees.
2.) Heat large ovenproof skillet on medium-high.
3.) Place bacon in pan and cook, turning occasionally, until crisp.
4.) Remove bacon from pan and set aside.
5.) Drain bacon drippings from pan.
6.) Toss Brussels sprouts with oil and seasonings.
7.) Add to pan and roast in oven about 30 min.
8.) Remove from oven and stir in chestnuts and cooked bacon.
9.) Return to oven about to heat, about 10 minutes.
“A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
Have a great day and remember: Go Ahead & Indulge!