Roasted Brussels Sprouts with Bacon!
In case you haven't been paying attention, I've made a ton of bacon recently. Therefore, I find myself using a lot of bacon in recipes. Brussels sprouts are one of those things that are actually surprisingly good when prepared properly. Go figure.
Also, for those of you who want to eat something vegetarian (le gasp!), you can absolutely leave the bacon out, you heretics. It's still delicious even without the meat of the gods.
Historical Accuracy: While Brussels sprouts apparently were cultivated in the 1300s, Wikipedia states that similar "small cabbages" were popular in Rome and therefore it makes sense that a recipe like this would exist in period. Is it 100% accurate? No, but it's a good approximation of an excellent side dish and I'm feeling generous after the dismal score I gave the candied bacon. Let's call this is 6/10 for accuracy.
How Does it Taste? I never had Brussels sprouts growing up. As such, I never developed a dislike for them. These are delicious little roasted bits of deliciousness combining sweet, sour, and salty flavors. I could make an entire meal out of these guys, but I won't--I have a t-bone steak and some potatoes and an apple pie that will be showing up alongside these guys.
Recipe:
Recipe:
1 pound Brussels sprouts
1 thick-cut slice of bacon, or 3-4 smaller slices
2 tsps olive oil
1 tsp honey
1 tbsp balsamic vinegar
Remove the stems and any yellowish leaves from the sprouts. Slice larger sprouts into halves or quarters--you want these all to be the same size so they roast evenly. Cube the bacon. Toss the sprouts and bacon with the olive oil, then place on a baking sheet. Roast at 425F for 20-30 minutes, stirring regularly. Put back into a bowl and toss with the honey and vinegar.
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