The rain and dreariness in Tacoma have been unrelenting lately! All I've wanted to do is crawl onto the couch with a good book and a mug of tea. This weather brings out the roast vegetable desire in me as well though, so I've managed to actually feed my family healthy, tasty food while still getting my couch snuggles with the kids in. Brussels Sprouts are a great way to go! They're easy to grab in whatever increment/quantity you need to feed your family as well as inexpensive and super versatile. I'm in the "I love brussels" camp, although there are plenty I know in the "I would rather die than eat a tiny cabbage for dinner" camp. Whatever, to each their own! (More for me!) I have discovered that almost NO ONE can resist a sprout that has been roasted until caramelized and tender. Add to that the amazingly delicious and meaty goodness of Hempler's Thick Cut Uncured Bacon... and we have a match made in heaven! I'm going to be sad when winter is over and we lose these tender morsels of flavor!
- 2 pounds small brussels sprouts, cleaned and halved (quarter the big ones)
- 2 tbsp olive oil
- 2 tbsp sherry vinegar
- 6 strips Uncured Center Cut Hempler's Bacon
- 1 tsp kosher flake salt
- A few grinds of a pepper mill
Preheat the oven to 425 F.
Scatter the brussels sprouts on a baking sheet. Drizzle over the olive oil and vinegar.
Slice the strips of Hempler's Bacon into 1/4 inch slices.
Mix the bacon into the brussels and mix well.
Place the pan in the oven and set the timer for 15 minutes. After the 15 minutes are up, stir everything together and place back in the oven for an additional 10 minutes or until crispy and golden on the edges.
After they are crispy and delicious (taste one!), check for seasoning. Mine needed a tiny bit of salt and a few twists of a pepper mill.