Brussel Sprouts on a Stalk

by This is Carrie on January 14, 2010

Have you ever seen anything more wonderful!

But still it seems that brussels sprouts are unliked by most people.

Not if you cook them like this (sorry my vegan & vegetarian friends!):

Roasted Brussels Sprouts with Bacon

1 lb Brussels Sprouts washed and halved (or quartered if really large)

5-8 slices of raw bacon, chopped

Preheat over to 425 degrees

Cook bacon in a saute pan over medium heat for 4-5 minutes (take off heat before bacon is actually done because it will cook more in the oven).  Toss in the brussels sprouts and stir to coat with bacon fat (that’s right, brussels sprouts rolled in bacon grease)

Pour brussels sprouts (and bacon bits) onto a roasting pan or baking sheet with lip and sprinkle with fresh oregano and salt.

Roast in the oven for about 25 minutes, stirring every now and then until edges are brown and crispy.

Remove from oven and squeeze a little lemon juice over the top (really makes a difference).

Pepper to taste.

**I remember picking up this recipe about 10 years ago at a Green Market in NYC. I wish I could credit it’s source, but the actual recipe is long gone since it’s a pretty easy recipe to remember.


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roasted brussels sprouts -
February 2, 2010 at 1:27 pm

{ 16 comments… read them below or add one }

Suz Broughton January 14, 2010 at 1:28 pm

Loving your new blog design!


Jennifer January 14, 2010 at 2:49 pm

We just had brussels sprouts the other night and they were delicious. Sauteed or roasted is definitely the way to go. I would really like to give growing them a go.


Mary January 14, 2010 at 3:01 pm

YUM! I will have to try this recipe, brussel sprouts are a favorite in our house. My go to recipe for them is maple syrup salt and pepper mixed on whole sprouts, bake for 30/45 mins, and then wrap in prosciutto.


Maura January 14, 2010 at 3:56 pm

I am a lover of Brussels! It was not that long ago I discovered that they grew this way. I was amazed. I don’t know how I thought they grew but this was not what I had expected. Your recipe sounds great I am going to have to try it!


me January 14, 2010 at 6:14 pm

I tried it sort of like this once and they were burnt on the outside and soggy in the middle


This is Carrie
Twitter: thisiscarrie

That doesn’t sound good at all. If you had mine, you’d love them.


lauren January 14, 2010 at 6:58 pm

i am a brussels sprout lover as well! my family, not so much. but they will eat them when i make them. i am also vegan, so this recipe is a no-go for me. but that stalk looks delicious! <3


Jessie Jo January 14, 2010 at 10:59 pm

Thanks to you for turning me onto brussels sprouts! They are now one of my favorite veggies. Bacon only makes things better too.


Make More, Buy Less
Twitter: mudroomboston
January 15, 2010 at 7:12 am

I made brussels almost exactly this way for Christmas dinner and some of my family who long-professed to hate brussels fell in love!

One thing to try…skip a step by moving the saute pan straight from the stove into the oven (assuming it’s oven-proof)…then you don’t lose any of that bacon loveliness!


This is Carrie
Twitter: thisiscarrie

Love that tip! I just usually make so many, I don’t have a saute pan big enough to hold it all. I have to mix them with the bacon in a large bowl and then pour onto a baking sheet.


Kami January 15, 2010 at 9:40 am

Yum! I love brussel sprouts!


kage January 15, 2010 at 1:23 pm

we eat BS quite often. We boil them in salt water. But I always think of you and your bacony goodness as I strain them in the sink…


Cydney January 20, 2010 at 9:34 am

I love, love, love brussels sprouts! Mine didn’t do very well this past year, I don’t think they got enough sun. I’m hopeful for this year, because I do love them sauteed with bacon! I will definitely give roasting them a try, too!


Casey January 21, 2010 at 8:56 am

Beautiful! I’ve never seen them on a stalk, in fact until I moved to SC I thought they grew right in the little plastic bags in the frozen section at the grocery store. My daughter (3) LOVES them, she asked for “brusnel sprouds” for breakfast, lunch, and dinner for nearly a week after first trying them. I cannot, however get my two boys to eat them no matter how much I bribe them. Our 4 year old says “they smell like feets and taste like barfs.”


Tina Cockburn May 17, 2010 at 12:04 pm

We are a household where 4 out of 5 of us love brussels sprouts. My recipe is pretty close to yours though we just leave out the bacon. Wash them, slice then in have from top to bottom, put on a cookie sheet, drizzle with olive oil and sprinkle with Kosher salt and fresh ground pepper. 425 oven for about 20-25 minutes, stirring once or twice. My favorite parts are when there are leaves that have come off the sprouts and cook up all crispy. Like potato chips. Delish!


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