Let's just start this off by saying I love roasted veggies! A couple top picks for me are roasted cauliflower and roasted carrots. Roasting has the tendency to really bring out the vegetables flavor without needing a ton of fat or spices added. With that being said, one veg I have never tried at all are Brussels Sprouts. Brussels Sprouts are a great winter veggie, and I like to eat according to the seasons, so I decided to go for it! What you will need:
All the work in this recipe came from halving and breaking down the Brussels Sprouts, and after that it was pretty easy peasy.
1. Preheat your oven to 400F and just to make things easier on yourself, line a baking sheet with aluminum foil.
2. Cut the stem off and halve each Brussels Sprout. (An outside layer will probably come of with the stem and that is normal.)
3. Cook the slices of bacon to a crispy finish and crumble. Keep the bacon grease to use in the next step! I used the bacon grease in place of olive oil, for flavor purposes and just to reuse an ingredient I was already working with. TIP: for easier cooking, I cut each slice in half
4. Add the main contender to the baking sheet, drizzle with the bacon grease from step 3 and toss to coat, then arrange the sprouts flat side down. Bake for 18 minutes or until the tops are achieving a light brown color.
5. Remove from the oven and flip each sprout and add the crumbled bacon, then drizzle with the balsamic glaze, I used some in a bottle and this made it super easy. You will also want to dust each sprout with the brown sugar for a yummy caramelization effect!
6. Now return the baking pan to the oven for approximately 10 minutes, don't go to far, because you will want to keep an eye on your Brussels Sprouts goodies to avoid over-doneness.
Now you have a new and creative vegetable dish that will become a favorite!
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