Not your mama’s Brussels sprouts! Lightly sautéed in bacon fat, roasted with garlic and shallots. Topped with crispy, crumbled bacon!
These are not the Brussels sprouts of long ago. The squishy, over cooked sprouts are replaced with crispy, flavorful little nuggets of bacony deliciousness.
If you think you hate Brussels sprouts, you’re not alone. I haven’t eaten them in decades. Literally. Decades.
But my son and daughter-in-law love them roasted. So I decided to stop being a baby and give them another shot.
But wanting to hedge my bets, I threw in some bacon. Nothing with bacon could ever be bad, right?
And garlic. Garlic is always yummy on veggies. The shallots are there because I love shallots. And the mild onion flavor adds a little somethin’ without overpowering.
And you know what? I love them now! Seriously! I’m a toal convert. Hubby couldn’t stop picking at them.
Start by covering your sheet pan with some foil. You’ll thank me later.
Now, prep the sprouts. Trim the stem end and cut them in half. If some of the leaves fall off, that’s fine. They’ll get crispy when they roast.
Next, let’s cook. The bacon, that is. I don’t think you can ever have too much bacon. I’m using thick cut applewood smoked bacon for an extra layer of flavor.
Take it out and drain it on a couple of layers of paper towels.
You can, however, have too much bacon fat. So spoon off all but about 2 tablespoons into a heat safe bowl. We may add a little more back in later. No need to measure, just eyeball it.
Toss in the sprouts. We don’t want to cook them all the way through at this point. We just want them to soak up that delicious bacony goodness and get some color.
After a few minutes, stir in the shallot and garlic powder. I’m not using fresh garlic because at this heat and length of baking it could burn. Burnt garlic is bitter and just plain nasty.
Toss everything together until it’s all coated in bacon fat. If it seems dry, add a tablespoon or two of fat back in.
Dump it all on the sheet pan and pop it in the oven.
Roast it for 20 minutes, stirring halfway through.
Before serving, crumble the bacon and toss it back in. Salt to taste.
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