Bacon Brussels Sprouts: Make those Icky Veggies Better with Bacon!

If there's any food on the planet that has a bad reputation, it's the Brussels Sprout.  This poor little leafy bud gets no respect, as Rodney Dangerfield would say!  These mini-cabbage-like vegetables are a great source of vitamins A, C, and fiber, but they aren't very flavorful on their own, making children across the country cringe with grimace.  Fear no more!  I have a simple recipe that will make your family come back for more!  Your friends will think you're either insane, or a genius for accomplishing such a feat!

Cara's Bacon Brussels:

-  1 pound fresh Brussels Sprouts
-  4 strips Bacon, cooked, crispy & crumbled
-  3 tablespoons Bacon fat, saved from cooking the strips
-  1 medium to large shallot, halved and sliced
-  pinch of salt and pepper to taste

Preheat your oven to 400 degrees and prepare a large, shallow baking sheet by lining it with foil.  Rinse sprouts and remove any yellowing leaves.  Slice off the bottom stems and cut each sprout in half.  You can always cook off your bacon while you prepare the sprouts.  Since I have the oven going at 400 degrees anyway, I usually just put my bacon in the oven at 400 degrees for 15 minutes.  The bacon comes out crisp, and I just pour the bacon fat from the pan, into a bowl with the prepared sprouts.  Toss all ingredients except the bacon strips in a bowl until everything is nicely coated with bacon fat.  Like so:

Spread in a single layer on your prepared baking sheet, also making sure the sprouts stay in a tight heard (no stragglers!).  Roast sprouts for 25-30 minutes, or until roasty, toasty, and delicious.  Allow to cool for a few minutes before serving and don't forget to garnish with that crunchy, crumbled bacon!

You'll be pleasantly surprised when you taste these little guys.  Brussels sprouts don't need to be a terror, in fact, they can be quite tantalizing!  Everything is better with bacon!

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