I <3 sprouts. I can’t get enough of them. For some reason sprouts have a bad rap — I can’t figure out why?? Google said the most common reason for sprout haters — and yes, there are ‘I Hate Brussels Sprout’ groups on the net — is they’re typically over cooked to a mushy state of doneness. Alrighty then, I get that. Mushy sprout ARE gross!!
Never fear, this is my absolute FAVORITE sprout recipe and nearly impossible to flub. It’s sure to turn any sprout hater into a Brussels sprout lover. Brussels sprouts pair well with just about any protein, including eggs for breakfast. **Imagine that; your children eating Brussels sprouts for breakfast…..
GROCERY LIST
makes 8 side servings
3 bushels of Brussels sprouts (or 9 cups)
6 strips of bacon, sliced & cooked, bacon grease reserved
2 yellow onion, chopped
1 tsp. thyme
1 tsp. rosemary
salt & pepper
COOKING INSTRUCTION
prep time: 15 min. roast time: 45 min.
1) Steam sprouts for 5 minutes. Run cold water over sprouts so they are cool to the touch. Cut off ends and discard any loose leaves. Toss in a 9×13 baking pan.
2) In a small soup pot, brown bacon over medium-high heat 3-5 minutes.
3) Add onion, bacon and bacon grease to Brussels sprouts. Stir. Sprinkle with seasonings. Roast in a 350 degree pre-heated oven for 45 minutes, turning once or twice while cooking.
From my kitchen, to yours…. Viva La Sprout!!
