There isn’t much that I love more than Brussels sprouts. Ok, that may be exaggerating, but only a little. These adorable little veggies have gotten quite the PR treatment in recent years, shooting from America’s most hated vegetable to veggie darling of the foodie community. I always knew that Brussels sprouts resembled baby cabbages, but it wasn’t until recently that I learned that they are actually related (I always figured it was a corn/baby corn type scenario). As part of the brassica family, Brussels sprouts are also kin to broccoli, cauliflower, kohlrabi, and turnip. “Ooooohhhh,” replied my husband when I read him the Wikipedia entry. You see, a light had just gone off: these are all his favorite foods.
If you have yet to succumb to the Brussels sprouts revolution, then I urge you to give them one last go with this recipe. Once again I’m standing on my roasting soapbox to tell you that the oven does magical things to these and every vegetable. Now, add some bacon and red onion in there and we’ve really upped the ante, even for so-called haters. I truly believe that if you think you don’t like Brussels sprouts then you just haven’t had them the right way. This way.
As a bonus, this is a naturally gluten free side dish. Those who are vegetarian and/or keep kosher can easily omit the bacon in this recipe. I’ve made it that way numerous times and it’s also delicious. For those living in Israel, Brussels sprouts can be hard to come by. The past few months they’ve been readily available frozen in 800 gram bags at most major supermarkets. Having never used frozen Brussels sprouts before, I was pleasantly surprised by their quality. Recently the Eden Teva in Be’er Sheva has had fresh Brussels sprouts available as well.
- 1½ pounds Brussels sprouts, halved (and defrosted if frozen)
- 3 slices bacon, roughly chopped
- 1 large red onion, peeled and cut into thick slices
- 2 tablespoons olive oil
- Preheat the oven to 400F.
- Toss the Brussels sprouts, bacon, onion, and olive oil together and season with salt.
- Lay flat on a baking sheet and roast, 30 minutes or until lightly browned. Shake pan halfway through to flip Brussels sprouts.