I’ve noticed a little pattern developing with my pinterest test kitchen; quite unintentionally I might add. Right now it seems I am doing a sweet savory rotation with the success and failures that I’m sharing.
Like I said, totally unplanned and who knows how long the trend will continue because I have a serious sweet tooth and love baking, but for now it’s working so I’m gonna roll with it.
Today’s offering is actually a major family favorite. There is a battle for the spoon between at least four of the seven of us to see who’s going to get the last bite. Want to know what could possibly be so delicious, so tasty that it turns parent against child, spouse against spouse?
Yep, you read that correctly.
Brussels sprouts. Little bitty cabbage like veggies that can start wars. Trust me. They are not the yucky green thingie that you may have pictured all of your life. There is more to this misunderstood threat from childhood than meets the eye. Or the taste buds for that matter.
What could possibly make them so wonderful, you ask?
Bacon of course. Everything is better with bacon. (Side note: with this new blog I am trying to keep things organized so I am working hard to use labels or tags to make it easier to find posts should the need arise. Toward that end, and knowing my family as I do, I feel perfectly safe in creating a bacon tag.)
Where was I? Oh, yes. Brussels sprouts, bacon, and apples. Have I mentioned the apples yet? Well there are apples in there too.
I cannot find my original pin (because seriously, I made this once and I have not forgotten it. Plus it’s easy peasy.) So here’s what you do:
Wash and prepare your brussels sprouts.
Interesting fact there are about as many ways to prepare your sprouts for cooking as there are proper ways to spell Brussels sprouts. (Both ways I’ve spelled it-with a captital B and without- are acceptable. Yes, I looked it up 🙂 Some people just rinse their sprouts and are good to go and some of us will cut off and dispose of the stem, peel a few leaves off and then they’re ready. I think this may fall into that this-is-the-way-my-mother-has-always-done-it camp.
Back to step one: prepare your brussels sprouts and chop them in half.
Step two: chop up about half a package of uncooked bacon. (Okay, fine…I confess I have used the whole package of bacon before. But in my defense I was making two cartons of sprouts.)
Step three: core and chop up two medium sized apples.
Step four: toss the above three ingredients into a bowl with about a TBS of olive oil. I say about because really you just eyeball it until everything has a light coating of oil.
Step five: dump everything into a 9×13 pan and roast at 350 degrees for 35 to 45 minutes or until sprouts are fork tender and bacon is crisp. You may want to stir them around about half way through. I have also turned my broiler on for three minutes or so to crisp up the bacon.
Magic happens in that pan, friends. The leafy green veggies get caramelized and the combination of the apple and bacon is just yummy.
Try it and tell me if I’m wrong 🙂