I think bacon makes nearly anything taste better and with Thanksgiving shortly coming, I wanted to inspire people to make one last attempt to enjoy Brussels sprouts as an accompanying side dish. Brussels sprouts are incredibly healthy and contains sulforaphane which is believed to have tremendous anticancer properties as well as indole-3-carbinol which boosts DNA repair in cells and blocks the growth of cancer cells.
If you’ve tried Brussels sprouts before in the past and didn’t particularly enjoy the flavor (or lack thereof), I encourage you to try this recipe as a last-ditch effort.
- 1 lb brussels sprouts
- 4 or 5 rashers of thick sliced bacon
- salt and pepper
1. Preheat the oven to 400 degrees. Set four or five pieces of bacon on a sheet pan and cook until crispy. Remove and lower the heat to 350 degrees. Crumble the bacon in pieces and set aside.
2. Cut the Brussels sprouts in half and add to a large mixing bowl. Tilt the sheet pan slightly and collect 2 tbsp bacon fat. Add it to a bowl with the Brussels sprouts.
3. Toss the brussel sprouts with the bacon fat until well coated. Spread the brussels sprouts out on a clean sheet pan. Season with salt and pepper to taste.
4. Cook for 15 minutes and then turn the Brussels sprouts over. Some will have begun to caramelize and others may just begin to show signs of wilting greens. Cook for another 15 minutes.
5. Serve the Brussels sprouts hot with the crumbled bacon pieces on top.