February 5, 2013 by Emily
I did not eat a brussel sprout until I was 20 years old, as far as I can tell neither of my parents were fans and therefor saw no need to force it on me or my sister. Funny thing is, we both go nuts for brussel sprouts. They’re currently one of my favorite veggies to eat!
Roasting the brussel sprouts with bacon and red grapes are currently my favorite way to prepare them. The Bacon adds a smokey saltiness and the grapes give a nice contrast to the bitter flavor, which make a balanced and well rounded dish that even non-brussel-lovers will gobble up (I make no promises for munchkins though!)
What You’ll Need:
1/2 pound Brussel Sprouts
4 strips of Bacon, diced
1 cup Red Grapes, Halved
1 Tablespoon Balsamic Vinegar
Preheat oven to 450 degrees
To prepare the Brussel Sprouts cut them all in half and then cut out the dense core. Once all the sprouts are cut toss and scrunch them with your fingers to help the leaves separate.
Aren’t they pretty?! I love the bright green layers.
In a large pan, fry the diced bacon until edges are just getting crispy, then add the halved grapes and cook over medium heat for 2-3 minutes. Add the sprouts and balsamic vinegar to the pan and toss.
Spread on a baking sheet in a thin layer and place in the over for 8-10 minutes, until just the edges of the sprout leaves are browned and crispy.
Grind on some pepper then enjoy!
For my non-meat eaters! You can omit the bacon, you can use olive oil instead, just remember to add salt to compensate for the flavor the bacon would have added.
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