Brussels sprouts… the dreaded vegetable of childhood! Cooked the right way, these can become a (kid-approved) favorite! They are also a great addition to a Thanksgiving or holiday menu or a perfect side for chicken or fish. And it all comes together in half an hour with only one baking sheet needed.
My kids call brussels sprouts mini cabbages, and love the addition of bacon. They actually like drizzling them with a little raw honey for a sweet and salty mix! If you haven’t tried brussels sprouts since childhood, I’d encourage trying this healthy and delicious version!
Delicious Brussels Sprouts!
This recipe was inspired by a restaurant I once visited. I didn’t think I liked the texture or flavor of this particular veggie, but I tried them because everything was served family style. I was absolutely blown away by how good they were!
I often let the kids help by chopping each sprout in halves or quarters. I also keep one of these crinkle cutters on hand for each child so they can help without cutting their fingers. It’s also a great kid-friendly tool so they can help with chopping carrots and celery for snacks or parsnips, zucchini, etc. for soups.
These make a great side dish to bring to events, and the leftovers are also good scrambled in eggs the next day.
Don’t think you are a Brussels sprouts person? You’ve probably just never had them prepared well. Try these… they might change your mind!
Roasted Brussel Sprouts Recipe
Yield 4 +
The dreaded vegetable of childhood shall be feared no longer! This delicious recipe will convert even the most adamant opponent of brussels sprouts into a fan!
- Preheat the oven to 400°F.
- Wash and dry the brussels sprouts.
- Chop brussels sprouts into quarters or halves.
- Place on a large baking sheet.
- Slice onion and add to baking sheet.
- Cut bacon into ½ inch pieces and add to baking sheet.
- Sprinkle with salt and pepper and toss to mix.
- Place in oven and bake, stirring occasionally, 25-30 minutes or until brussels sprouts are starting to brown and bacon is cooked.
- If using balsamic vinegar, drizzle it over sprouts in the last 5-10 minutes of cooking to let it caramelize.
- Drizzle the mixture with olive or coconut oil and mix well.
Store leftovers in the refrigerator and use them in a breakfast scramble!
Serving Size ½ cup
Amount Per Serving
% Daily Value
Total Fat 11.5 g
Saturated Fat 3.6 g
Cholesterol 26 mg
Sodium 869 mg
Total Carbohydrates 13.8 g
Dietary Fiber 4.9 g
Sugars 4 g
Protein 13 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Do you like brussels sprouts? Ever tried ’em like this? Share below!