Roasted Brussels Sprouts With Peppered Bacon

I had an amazing roommate (I had a lot of amazing roommates) at college who is inspiring in so many ways. I remember she got home from grocery shopping once with some random vegetable I had never heard of before- a spaghetti squash. She explained to me that if she ever went shopping and saw a fruit or vegetable she had never eaten before, she would buy it and find out how to prepare it.

So adventurous! Since then I have adopted her approach and bought and eaten some random things. It helps you branch out and try new dishes and learn new recipes.

I've only ever had Brussels sprouts once before that I can remember, and I don't remember liking them. Granted, I was also probably six or eight years old at the time. I saw them at H-E-B the other day and decided to try them again since I was having so much success with broccoli.

I turned to my trusty sidekicks: Martha Stewart and Pinterest.


I can always count on Martha.

My adapted version:

Roasted Brussels Sprouts with Peppered Bacon

Ingredients:

• 2 tablespoons olive oil (could use less)
• Coarse salt and ground pepper
• 1 pints brussels sprouts, trimmed and halved
• 2 slices of peppered bacon

Directions:

1. Preheat oven to 425 degrees. In a medium bowl, toss Brussels sprouts with 2 tablespoons olive oil; season with salt and pepper. Put on tin-foil lined baking sheet.  Roast, tossing occasionally, until vegetables are tender, 25 to 30 minutes.
2. After cooked to liking, set aside.
3. Cook peppered bacon as shown here.  After cooling, chop well, mix with roasted sprouts and enjoy!

Makes 2 servings.

Washed, dried, trimmed, halved, salted, peppered, oiled and ready to toss!

Ready to go in the pre-heated oven.

Mmmm!

The little leaves that fell off made yummy little sprout crispies. Like a little mini chip! Tasty.

If you can do roasted broccoli, you can do this! Just add bacon.

So easy, and so good.