Green Candy – Brussels Sprouts & Bacon Recipe

April 3, 2011
Cori Horton
A Choice of Sides, All Recipes
1 Comment

Bacon brings joy to the humble Brussels Sprout, so much joy we call it Green Candy! Just four ingredients and you have a veggie dish that kids (of all ages) go crazy for. Even haters of brussels sprouts have been converted by “Green Candy”.

Roasted, those wee cabbages take on a sweet taste. Roasting together with bacon fat, and some big juicy sultana raisins and they become pop-you-your-mouth addictive.

How easy is that?

Brussel spouts, prepped Tossed with a bit of olive oil.

That’s it. Prep. Toss. Roast. Serve as a side or a snack. Consume with great abandon. This has got to be good for you!

Bacon makes everything better.

Green Candy – Brussels Sprouts & Bacon Recipe

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Author: Cori Horton
Total Time: 55 minutes
Yield: Serves 4
Diet: Gluten Free

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Description

Roasted Brussels Sprouts & Bacon! Roasting gives those wee cabbages a sweet taste. Roasting together with bacon, and some big juicy sultana raisins and they become pop-you-your-mouth addictive!

Ingredients

Units Scale

1 1/2 pounds brussels sprouts, whole
6 slices of lean smoked bacon, cut in 3/4inch pieces
1/2 cup large sultana raisins
1 – 3 tablespoons olive oil
salt & pepper, to taste

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Instructions

Preheat oven to 350°F (175°C). Wash and clean brussels sprouts. With pairing knife cut small “X” in bottom of each brussels sprout. This helps heat to penetrate the stem, so they cook evenly.
In large bowl toss brussels sprouts, bacon & raisins with olive oil to coat.
Evenly distribute, one layer deep on a baking sheet, lined with parchment paper.
Place in 350°F (175°C) oven for 20 minutes, remove and gently turn, return to oven 15 – 20 minutes or until brussels sprouts are golden, and tender. Season as needed and serve.

Prep Time: 15 minutes
Cook Time: 40 Minutes
Category: Side Dishes
Method: Roasting
Cuisine: American

BACON Brussels Sprouts

Cori Horton

Fearlessly cooking in her home kitchen just outside Ottawa, Canada; Cori Horton is a food photographer, food marketing consultant, recipe developer and sustainability advocate. A Cordon Bleu trained chef, Cori spent five years as the owner of Nova Scotia's Dragonfly Inn and now shares all things delicious - right here.