You might say that I was a bit deprived of Brussels sprouts as a child. My mother hated them so I was never required to have any when they were served. Of course, since my grandmother simply boiled and served them, I probably wouldn’t have liked them anyway. I’ve said it before and I will say it again: basic preparations of vegetables is boring and unappealing. I don’t want something that is just steamed or boiled — I want veggies that are prepared with complex flavor.
These days I love the little green balls of fun. In fact, even my mother tolerates them when they are prepped with a little more umph. Umph is the secret to any good dish. Fortunately, my son loves Brussels sprouts (and most other veggies). And he’s willing to try everything, which is even better.
About Brussels Sprouts:
Brussels sprouts aren’t just tasty, they are really good for you too. According to World’s Healthiest Foods (and they are one), they are rich in vitamin K and C. Research has also indicated that foods like Brussels sprouts can reduce your risk of cancer and naturally detoxify your cells. And since they are fiber-rich, they are good for your colon too. How’s that for a healthy power-punch?
About the recipe:
The great thing about these sprouts is that the tasty flavors are complemented with the salty bacon and slightly sweet shallots. Texture-wise, the soft sprouts and crisped bacon and shallots are awesome together.
2-3 cups Brussels sprouts, cut in half with yellowed leaves removed (this is about the amount in one of those cups at the grocery store)
1 large shallot, sliced and separated
2 slices bacon, cut into 1/2 inch pieces
1 tbsp olive oil
Preheat oven to 400 degrees.
Combine ingredients in an oven safe casserole and mix well.
Cook 35-40 minutes, stirring 3-4 times, until Brussels sprouts are browned all around.
Serve hot, with an extra sprinkling of sea salt.
This tasty recipe is a great addition for Weekend Herb Blogging, an event started by Kalyn of Kalyn’s Kitchen more than two years ago. It’s being hosted this week by Vanessa from What Geeks Eat.