More About This Recipe
When Erin asked me if I wanted to write about a fun recipe for Brussels sprouts with bacon, I could barely contain my glee. Sure, Brussels sprouts might be the new black of the food world, but I have been majorly lovin’ on them for years now.
Heck, my first Brussels sprouts recipe was for them braised with bacon. It’s still one of my faves, but I have learned faster ways to make the fabulous little balls of green leafy goodness.
So, for this recipe for Brussels Sprouts with Bacon and Shallots, I started from scratch. Although it uses similar flavors as my original recipe, the cook time has been cut way down and the results are super tasty – in a new way. Basically, it’s fast, easy and absolutely delicious.
Start with fresh Brussels sprouts. And yes, they need to be fresh. I just haven’t been able to duplicate the deliciousness of roasted Brussels sprouts using frozen ones.
Anyway, roast them with a spritz of olive oil and a sprinkling of salt and pepper. Meanwhile, brown up two chopped slices of bacon, and then two shallots.
Once the sprouts are done roasting, toss them with the bacon and shallots in the bacon drippings, which cooks them a little more and allows that fabulous bacon flavor to really permeate them. But since it was just two slices of bacon, you really aren’t going hog-wild with the fat and calories either.
It’s a win-win for flavor and keeping it on the more waist-friendly side.
Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.