Until this Thanksgiving I was on team I Don’t Like Brussels Sprouts. That was before I devoured a whole plate of these Bacon Roasted Brussels Sprouts. like, by myself. in the kitchen. like they were candy. oh ya.
I’ve turned into one of *those* people, those brussels sprout loving peeps. Not sure if this makes me officially an adult (I guess at 35 I would qualify as one but I generally feel too young to fill those boots) but I feel like it is definitely a step in that direction.
The thing is though, guys, I’m pretty much convinced that being a year older than last Thanksgiving has nothing to do with why I love these so much. I think it’s more like this:
- These guys are loaded with bacon
- Roasting brussels sprouts changes them into something entirely different
- Did I mention that there’s BACON in these?
So ya, bacon really does make everything better.
Aaaaand … roasting the brussels will change them into something I swear even the most die hard brussels hater (that was me!) will love. Have you ever roasted tomatoes or cauliflower until they are dark brown and almost burnt in spots? If you have you’ll have a pretty good idea of what some time spent in the oven will do to these lowly little baby cabbages.
If you’re thinking that there’s no way you’ll have time to make these with the turkey taking up all of the oven’s real estate, here’s your Thanksgiving day game plan:
- Before you put the turkey in the oven prep these and precook them for 15 minutes.
- Let them cool then cover them with plastic wrap and put them in your fridge. You can even leave them right on the baking tray.
- When you pull the turkey out of the oven, pop these guys in the oven. Add the cooked bacon during the last 5 minutes to warm it up.
- By the time the turkey is finished resting and is ready to be carved these brussels will be finished and ready to go.
Make sure to follow The Endless Meal!
- ½ pound of bacon, cut into ½ inch strips
- 2 lbs brussels sprouts, trimmed and cut in half if large
- Preheat the oven to 425 degrees.
- Add the cut bacon (don’t worry if it all sticks together, it will come apart as it cooks) to a large frying pan. Cook over medium high heat, stirring often, until cooked to how you like it. I like mine to be quite crispy. Remove bacon with a slotted spoon and reserve the bacon fat.
- Place the brussels sprouts on a baking sheet and toss with 1 tablespoon of reserved bacon fat. (Save the rest for another purpose, like this Dark Chocolate Pie with Cocoa Nib and Bacon Praline)
- Bake in the oven for 30-40 minutes (depending on the size of your brussels sprouts), stirring halfway through.
- Serve on a large platter and sprinkle with reserved bacon.
- Make ahead: Cook the brussels for only 15 then remove from the oven and cool. Store in the fridge until 20 minutes before you would like to serve them then finishing cooking them.