Growing up, we feared the dreaded Brussels sprout. Boiled to within an inch of its life, all colour and flavour drained out of it along with its will to live, these nasty veggies were the ultimate gross-out food and well-deserving of their nickname – snot balls.
And since we were raised in a ‘you eat what you get and be thankful for it’ kinda household, avoiding the farty-smelling, evil-tasting sprouts was not an option.
So imagine our jaw-dropping astonishment when we tried these Best Ever Brussels Sprouts as adults – all grown up, with crispy bacon, seared in a pan, and dressed up with oil and cracked pepper. What the actual?
This is how sprouts SHOULD be.
Try them, even if you think you hate them. Try them, even if you don’t like eating greens. Try them, even if you don’t wanna. Then thank us later.
Best Ever Brussels Sprouts
- 250 g Brussels sprouts, ends trimmed and cut in half
- 150 g middle bacon, diced
- 1 tbsp olive oil
- 2 tsp minced garlic
- 2 tsp balsamic vinegar
- A good crack of Himalayan salt and black pepper
- Preheat oven to 220C. Line an oven tray with baking paper.
- In a large bowl, combine the oil, garlic, salt and pepper.
- Throw the trimmed sprouts, bacon and balsamic in the bowl and stir through to coat.
- Toss in a single layer on the oven tray and roast for 25-30 minutes until tender and the bacon bits have started to crisp. Keep the bowl to the side – don't wash it yet.
- Once cooked, remove from oven and toss back in the bowl to get every last morsel of the garlic and vinegar. Serve and forget about the horrible boiled balls of nasty your mother used to serve when you were a kid. These are next-level Brussels sprouts, worthy of a warrior.
Delicious with our Chicken, Leek & Filo Pie.
Tip: These little balls of goodness are loaded with nutrients. Low in calories and carbs, a great source of fibre and Vitamin C, and just one half cup will give you more than 100% of your RDI for Vitamin K – important for blood clotting and bone health. They are also high in antioxidants which can help with inflammation. (And they make the perfect base for that balsamic glaze!)