A Bitten Word Recipe
We know, we know. You don't like Brussels Sprouts. We hear it all the time.
Friends come over for dinner, ask what we're having, and -- if it's any time between October and March -- we're most likely going to list Brussels sprouts as one of the dishes.
Hearing that we're serving them, guests often give a polite nod. Occasionally, looks of disappointment and fear briefly flash across their faces.
But we're undeterred. You see: we're on a mission to make everyone else like Brussels sprouts, too.
We weren't always Brussels sprouts fans. Neither of us can remember ever having them growing up and we can't recall when or why we became such converts, but it was years ago.
We, like many others, assumed that we didn't like them. Because let's face it, in the throng of vegetable options available to us, Brussels sprouts have the reputation of being decidedly not cool.
So here's the secret that will change Brussels sprouts for you and turn them from totally geek to totally chic.
Roasting.
That's it.
If you slice up Brussels sprouts, toss them in olive oil and roast them until they're nicely caramelized, they'll be a home run at your dinner table.
Add some chopped up apple to the pan prior to roasting? It'll be as if you won the World Series.
Add bacon with the apple? Well, we're all out of sports analogies, but the results will change your life.
Okay, maybe not change your life, but they will change your perception of this much maligned vegetable.
Go ahead. Try it. You know you want to.
More Brussels recipes that we've tested and loved:
The Bitten Word's Roasted Brussels Spouts with Bacon and Apples
1 pound Brussels sprouts
2 slices bacon (uncooked)
1 apple, cored and cut into 1-inch cubes (we use Honeycrisp if available. Gala, Fuji or Pink Lady apples work great too)
2 tablespoons olive oil
Remove any damaged or discolored leaves from the outside of each sprout and cut off the tough white stem base (if necessary). Cut each sprout in half.
Place the Brussels in a roasting pan with the diced apple. Slice 2 slices of bacon into 1/2 inch pieces. Drop them uncooked into the pan with the sprouts and apples. Drizzle the sprouts and bacon generously with olive oil. Toss to combine.
Roast 20 minutes at 400 degrees. Toss. Continue roasting 15 to 20 minutes more, until the vegetables are nicely caramelized.
