I was in my 40’s before I discovered brussel sprouts. I’ve found you either love them or hate them – I haven’t heard a lot of ‘on the fence’ opinions 😂. I encourage you, though, to give them a try – especially if your diet calls for green veggies and you are bored to tears with broccoli or the new “in” veggie: Broccolini.
This recipe is so simple and this vegetable goes well with salmon, steak, chicken and pork. I could eat them every day when they are oven roasted like this with some bacon – nom nom! So, here we go….
What you’ll need:
- A sheet pan
- Some foil for easy clean up
- Olive Oil
- 12-16 oz of fresh or bagged fresh brussel sprouts
- 4 or 5 strips of bacon (you can’t go wrong here)
- 1 cup pecans
Step by step:
Begin by preheating that oven to 425 degrees and placing your rack in the center position. Lay foil down in your sheet pan – you don’t have to, but it does make clean up a breeze and who doesn’t enjoy easy clean up?? Cut your Brussels in half – you can roast them whole but it will take longer and you might burn your bacon. Lay out the Brussels in your sheet pan.
Next, chop your bacon and pecans and add those to the sheet pan – sprinkle them on top of the sprouts. Then drizzle with olive oil, salt and pepper.
Then take your hands and just mix the oil and salt and pepper onto the Brussels.
Now, bake for 30-35 minutes. Give them a peek around 25 minutes just to make sure they aren’t overcooking. Some of the leaves will look burned when it’s done but that just adds to the flavor 🙂 Serve warm.
Ok, I’m craving brussel sprouts now.