Quick, simple and totally scrumptious! If you like Brussels sprouts even a little bit, you owe it to yourself to give this dish a try. Roasting any vegetable intensifies the flavor. Roasting this one puts it in a new league.
Serve these sprouts warm or at room temperature. If you manage to have any leftovers, use them in your brown bag lunch. You’ll find yourself thinking about lunch earlier than usual. What a treat!
Brussels Sprouts Ingredients
- 1 pound fresh medium-sized Brussels sprouts
- 2 tablespoons extra virgin olive oil
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground pepper
- 5 strips of uncooked bacon cut into small dice
Brussels Sprouts Steps
- Wash the Brussels sprouts.
- Cut away any stem ends and remove any leaves that are bruised or wilted.
- Slice the sprouts into quarters or halves. If the sprouts are small, cutting them in half is adequate. The ideal is for the pieces to be about the same size so they will be finished cooking at the same time.
- Place the olive oil, honey, salt, and pepper in the center of a large baking sheet with raised sides. Use a spatula to mix well.
- Pour the Brussels sprouts on top of the mixture and toss with the spatula. Toss until the vegetable pieces are all coated with the mixture. The oil seals in the vegetable juices.
- Sprinkle on the diced bacon then spread out all the pieces so they are in a single layer. The more space between each portion of Brussels sprout, the quicker and more evenly they will roast.
- Place the sprouts in a pre-heated oven of 400 degrees. Continue to roast them until they are done to your satisfaction. About twenty minutes into the process, toss the sprouts with the spatula, again looking to evenly coat the pieces with delectable sauce that is forming.
Serve as a side dish or part of a composed salad.