I was 30 years old before I ever ate a Brussels sprout. I was out at a local noodle bar and someone ordered roasted cauliflower & Brussels sprouts for the table. I figured I would pick at the cauliflower, but I found myself drawn to the Brussels sprouts. . . and I've been hooked ever since.
My version of roast Brussels sprouts based on that first taste I had.
What you need:
- Brussels sprouts
- thick cut bacon
- sesame oil
- gather up your Brussels sprouts, you want 1/4 to a 1/2 lb per person, pull off any icky leaves and chop off the bottom
- cut your Brussels sprouts in half lengthwise, if the sprout is extra large it is okay to quarter it
- take your bacon, about 1 piece per person of the thickest cut bacon that you can find (I like Hormel Black Label thick cut bacon) and you want to start to cook it in a skillet. You don't want to cook it all the way because it will finish cooking with the sprouts in the oven. Chop the semi-cooked bacon into about half inch pieces. Reserve a tablespoon or so of the bacon grease.
- mix together your chopped Brussels sprouts, bacon pieces, and reserved bacon grease. Sprinkle mixture with a dash of salt and pepper and splash of sesame oil - a little goes a long way, so use as little or as much as you want (I'm a bit heavy handed because I LOVE me some sesame oil).
Spread your mixture out evenly on a baking sheet and shove into a 300 to 350 degree oven* for 20 to 40 minutes. Check them often and shake them around a few times for even roasting.
Sprinkle them with a little salt just before serving and enjoy!
*I roast my Brussels sprouts at a much lower temperature than most recipes call for because I like them roasted, not toasted.