Brussels Sprouts

Bronwyn's picture

Brussels sprouts


Remember those long evenings of staring at a plate of brussels sprouts when Grandma wouldn’t let you leave the table until they were gone? We all have at least one story about rogue vegetables cleverly hidden. At the risk of erasing all those tales of stealth, here’s a twist on those tiny green cabbages that may actually get eaten this thanksgiving. Maybe make them for your grandma; Nothing says “thank-you for inspiring me to find a better way to get my cruciferous vegetables, Grandma” like a Brussels sprouts recipe that doesn’t taste like farts.



2 Lbs Brussels Sprouts (washed, trimmed, cut in half lengthwise

1 Lbs bacon

1 tsp salt



  • Pre-heat your oven to 400 degrees.


  • In a heavy-bottomed pot or dutch oven, cook the bacon over medium heat until it reaches your desired level of doneness. Medium crispy works best for this dish. Pull out the bacon and set it aside on a plate until it is cool enough to handle, leaving the oil in the pot.


  • While it’s cooling, pour your neatly trimmed, clean Brussels sprouts into the dutch oven, turning gently ensuring they are all evenly coated in the delicious bacony goodness.


  • Roast the veggies uncovered in your oven, turning occasionally for 30-45 minutes, depending on how roasted/crunchy you like them.


  • Before serving, snip that delighful bacon into small bits, and sprinkle over top. Stir it to combine evenly.


Bon Appetit and Happy Thanksgiving!