Take the “ew” out of Brussels Sprouts
Parents, spouses, friends who cook for their friends: do your peeps a favor for 2010, and don’t be over-zealous with your well-intentioned healthy eating resolutions. Take it from SoupAddict: she has spent her adult years overcoming various childhood food traumas: Green peppers. Sweet potatoes. Pillsbury crescent rolls [don’t ask]. Chili. Kale (which she will never get over; even if stranded on a deserted island where the only crops are kale and poison ivy, she’ll take her chances with the poison ivy). And, of course, Brussels Sprouts. (N.B.: there are, indeed, a total of five s‘s in Brussels Sprouts, even though people pronounce it “brussel-sprouts,” as though they’re trying to get even the name out of their mouths as fast as they can.)
You might love Brussels Sproutsand SoupAddict definitely loves Brussels Sprouts … nowbut the peeps might never have had them before, and, unless they’re ardent vegetarians, it’s asking an awful lot of someone to have an immediate appreciation for the steamed Brussels Sprout, healthy though it is. (Even SoupAddict does not have much of an appreciation for the flavor of the steamed Brussels Sprout, especially when roasting is ever so much better.)
Brussels Sprouts with Bacon and Apples
Adapted from The Bitten Word
|1||apple, cored and cut into 1/2-inch cubes (use your favorite – it’s all good)|
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.
Drizzle a roasting pan with olive oil. Place the sprouts in the pan with the diced apple. Slice the 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 (note: SoupAddict used butter and salt instead). Toss to combine.
Roast 20 minutes at 400 degrees. Toss. Continue roasting 15 to 20 minutes more, until the vegetables are nicely caramelized.