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Author Notes: Until about 5 years ago, I had never tasted a brussels spout. My mother is terrified of them, no doubt from growing up in the 50's and 60's when people just boiled them to death. Let's work together to change the brussels sprouts' maligned reputation! They are best when seared or roasted, so that they get all browned and crisp. And hey, when all else fails, the sure fire way to make something taste better is to just add bacon. This recipe couldn't be easier. It's truly a one pan wonder! Great for a hectic holiday...you can prep everything in advance and just toss and bake while the turkey is resting. —Meredith Shanley
Serves: 4, as a side dish
pound Brussels sprouts, outer leaves removed, and halved
pieces thick cut bacon, roughly chopped
shallot, sliced thinly into rings
handful golden raisins
tablespoons olive oil
Salt and pepper to taste
teaspoon sherry vinegar
- Preheat oven to 375
- In a glass baking dish, toss together all ingredients except vinegar, arrange in a single layer
- Roast about 30-40 minutes until bacon is cooked and sprouts are nice and brown, stirring occasionally
- Remove from oven, add vinegar, toss. Place back into oven for 1 minute more
- Remove from oven, serve warm and enjoy!
- This recipe was entered in the contest for Best Brussel Sprouts