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“Roasted Brussels Sprouts with Bacon and Apple Cider Vinegar”

Brussels sprouts get a terrible rap. On television, Brussels sprouts are a horrid vegetable no little kid wants to eat. Growing up, I never had Brussels sprouts and it wasn’t until I ate at my college dining hall that I had Brussels sprouts. And they lived up to their reputation as a horrid vegetable. Brussels sprouts can be quite bitter and bland, and those sprouts you need to avoid at all costs. A while passed after my first experience with Brussels sprouts until I saw a bag of Brussels sprouts in the freezer aisle and had the urge to give them a second try.

If you’had bad experiences with Brussels sprouts, try this recipe. It’s full of of crispy bits of bacon, tangy apple cider vinegar and sweet brown sugar that’ll make you forget all about those bitter little cabbages you ate when you were younger. A bonus, if you’re using frozen Brussels sprouts, you don’t even have to thaw them before cooking.

Roasted Brussels Sprouts with Bacon and Apple Cider Vinegar

Roasted Brussels Sprouts
with Bacon and Apple Cider Vinegar

Ingredients

1 16 oz. package of frozen brussels sprouts
4 slices of uncooked bacon, chopped
1/2 a medium onion, thinly sliced
1/4 cup apple cider vinegar
1 Tbs. brown sugar
A generous amount of black pepper, and salt

1. Preheat the oven to 400 degrees F.

2. On a baking pan lined with foil, empty the bag of Brussels sprouts (not thawed), onion, and raw bacon. Season with salt and pepper.

3. Roast in the oven for around 30 minutes or until the edges of the Brussels sprouts begin to get crispy and brow.

4. In the last few minutes of baking, combine the apple cider vinegar, and brown sugar. Add the liquid mixture to the Brussels sprouts mixture.

5. Turn on the oven broiler and broil the vegetables until desired crispiness. Remove from oven and eat hot.

 

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