The Best Brussel Sprouts Ever in the Whole World...is this title a bit much?
Many of you asked for this recipe so here it is!
If you don't do anything else this weekend, go make these brussel sprouts. I hate brussel sprouts almost as much as I hate kale. But ever since my husband introduced me to the ones at Moto restaurant in Nashville, I've learned it's all in the way you cook them. And how much bacon you use. And sugar. So pretty much I love brussel sprouts if you can make them taste more like bacon and candy. I've been tinkering with the Moto recipe for a while but I could never get it quite right. Then I found a recipe on pinterest that looked fairly similar so I gave it a go with a few tweaks of my own.
This is my little secret...
I can't even tell you how good this stuff is. Go buy it. It's in the section of the grocery with the vinegars and oils.
You can find the original recipe on this website: www.sweetpea-lifestyle.com (Search for brussel sprouts. I tried to copy the link but for some reason it wouldn't let me. Sorry, guys.)
And here's my take on it...
Brussel Sprouts with Bacon and Brown Sugar
(a.k.a. Veggie Candy)
10 oz brussel sprouts
4-5 strips of bacon, cut into ½ in pieces
2 T brown sugar
1 T white balsamic vinegar reduction
2 T olive oil
salt and pepper to taste
Preheat the oven to 400 degrees. Spread out bacon in a pan and place in the oven while it’s preheating. Take it out when it’s brown but not too crispy. This should take maybe 5-7 minutes but keep an eye on it so it doesn’t burn.
While bacon is cooking, quarter the brussel sprouts. Place in a bowl and drizzle with olive oil. Then shake on some salt and pepper. Toss to coat.
When the bacon is done, take it out of the pan and put it on a paper towel to drain. Pour sprouts into pan of bacon grease. I promise this makes them so good. Roast for 15-20 minutes depending on how big your sprouts are. Turn every few minutes so all the sides get golden brown and a bit crunchy. Then the last few minutes throw in the bacon and sprinkle the sprouts with brown sugar. Toss around then drizzle with the white balsamic vinegar. Don’t forget the white balsamic…it’s to die for.
Once it’s all caramelized and golden take it out and drizzle with a little more vinegar. Then try and pretend they’re not the best brussel sprouts you’ve ever eaten. They are that good friends! Make them today!!
-Courtney
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