My parents go on and onnnn about how gross brussels sprouts were cooked in their homes growing up. Always the same story, BOILED. No seasonings, just in a put of bubbling water. I’m so pleased that they never put my brother nor I through that misery. This is a duo recipe for how we dig into the brussels sprouts in our family. The first part is just a typical way we make brussels in our house. I swear we make this recipe 1-2 times each month and it slaps.
Then, we can get a little funky with it. Who doesn’t like to spice up a dish for the holidays? Never fear, this recipe will get you where you need to be for a Tuesday after-work dinner and also any winter Holiday dinner.
RECIPE
Ingredients
1-lb brussels sprouts
1 TBS Olive/avocado oil
Salt & pepper to taste
Directions
Pre-heat your oven to convection roast 350F
Clean up your brussels sprouts, first by clipping the bottom of them and then cut in half
Placing them on a baking sheet, drizzle the oil, salt, and pepper on the brussels and toss
Roast for 15 minutes. Take them out, flip them and put back in for another 10-15 minutes
When you take them out of the oven for the 2nd time, they should be a great combination of crispy and also tender.
Looking to jazz this recipe up for a holiday affair?
You will need only 2 ingredients: bacon (approx. 6 pieces… measure this one with your heart) and balsamic vinegar (2-3 TBS)
While your brussels are baking, get a large skillet out and cut up your bacon into bite-sized pieces and cook them in the skillet. Once the brussels are out, add them to the bacon skillet. At this point, your bacon should also be crispy. The brussels will absorb some of the bacon fat. Add in the balsamic 1 TBS at a time, stirring in between.
Once combined, plate it up!