I’m eating my way through Hong Kong this week with Henry and the boys—you can follow our adventures on Instagram, Twitter, and Facebook!—but Chinese food isn’t the only fare on my mind. This morning, I found myself dreaming about the bowl of roasted, buttery Brussels sprouts and smoky bacon that we made last week for Thanksgiving.
It’s been three years since I first posted this dead-simple recipe, and it’s become one of the most popular on this blog. For a long time, I couldn’t figure out why; after all, Brussels sprouts aren’t exactly everyone’s favorite vegetable. Personally, when I was a kid, I couldn’t stand ’em.
It wasn’t until adulthood that I discovered that the mild, nutty bitterness of these bulbous sprouts blends beautifully with smoky pork. It was the warm Brussels sprouts salad with bacon and eggs at the now-long-gone Gordon’s House of Fine Eats in San Francisco that first opened my eyes and ultimately inspired the Cavolini Al Forno recipe in my cookbook (which comes out on December 17, 2013!). But with ingredients like Brussels sprouts and bacon, you don’t have to spend much time in the kitchen to produce a flavorful side dish that punches you in the face with flavor.
And today, I’ve decided to update my old post with the new photos I took on Turkey Day. Ready to revisit this classic recipe with me?
Here’s what to gather to make a side dish that feeds 4-6 people:
- 1½ pounds Brussels sprouts
- 2-3 tablespoons melted ghee or fat of choice
- Kosher salt and pepper
- 4 bacon slices, diced
- Aged balsamic vinegar
Here’s what to do:
Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves — toss ‘em in a container and keep ‘em in the fridge so you can make some Brussels Sprouts Chips later!)
Cut the sprouts in half…
…and toss them with melted fat of choice, salt, and pepper.
Dump them on a foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything…
…and pop the tray in the oven.
The sprouts take about 30 to 35 minutes to roast, so set your timer for 10 minute intervals to regularly rotate and flip the sprouts ‘n swine.
Check for seasoning and drizzle some of the aged balsamic vinegar on the finished dish.
Bonus: The same technique for roasting these Brussels sprouts also works with cauliflower and broccoli!
I can’t think of an easier-to-make side dish to make on a chilly evening. So what are you waiting for? Go forth and make Brussels sprouts and bacon!
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).