If my 10 year old self knew about my Brussels sprout obsession, she'€™d probably cry. No, I wasn't really one to cry. Kicked or bitten would be more like it. Luckily she's back there, and my present self is safe so I can go back to shoveling mounds of Brussels sprouts into my mouth.
I'm not really that addicted. I can live without them, but why? They're super tasty and healthy as can be! That is until you add all the oil, and bacon...but who cares. The point is there is some nutrition, it's just hidden. Like a surprise. And everyone loves surprises!
I generally don'€™t put that much effort into cooking Brussels sprouts. A little oil, salt, pepper, and 45 minutes in the oven leaves them well roasted with some scattered crispy leaves. I first made this recipe for a holiday dinner and wanted to kick the flavor up a bit. In came pancetta and a splash of balsamic vinaigrette (because really that's all you need to make something seem fancy). If you want to go veggie or healthy, cut the pancetta, but really, you're missing out. —Brooklyn Locavore