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!
My kids call brussel sprouts mini cabbages, and love the addition of bacon. This is an great vegetable to add to a quick dinner, and it is super easy to make.
If you haven’t tried Brussels Sprouts since childhood, I’d encourage trying this healthy and delicious version! My kids actually like drizzling the cooked version with a little raw honey for a sweet and salty mix!
Roasted Brussels Sprouts
Yield 8 -10
The dreaded vegetable of childhood can be feared no longer! This delicious recipe will convert even the most adamant opponent of Brussels Sprouts!
- - 1.5-2 lbs of fresh Brussels Sprouts
- -4 pieces of thick cut bacon
- -1/4 cup tallow, ghee or olive oil (tallow or ghee preferred because it cooks at a high temp)
- - 1 teaspoon of Himalayan Salt or Sea Salt
- - 1/2 teaspoon cracked black pepper
- - 1/2 teaspoon garlic powder or garlic granules
- Preheat oven to 400 degrees.
- Cut stems off Brussels Sprouts and remove and wilted leaves then cut in half.
- Toss them with the tallow, ghee or oil (heat tallow a little first to make liquid) and spread on a baking sheet.
- Sprinkle with salt, pepper and garlic.
- Put in the oven for 20 minutes.
- Remove from oven, flip Brussels sprouts.
- Chop bacon into small pieces and sprinkle over the Brussels Sprouts on the baking sheet.
- Bake an additional 20-25 minutes until Brussels Sprouts are starting to brown and bacon is crisp.
- Serve as is, or toss with dried cranberries for a fall taste.
What’s your opinion of Brussels Sprouts? Ever tried ’em like this?