My husband ate Brussels sprouts. And. He. Actually. Liked. Them.
It was so shocking that I kept watching to make sure he didn’t go near the trash can to spit them out. He is NOT a veggie eater. It has taken me nearly all of these 17 years we have been together to get him to eat certain ones. I have to dice things up so small they are almost invisible just to ensure that he will eat them. I thought it was great that he liked these so much, so that I could add in another green side to our meals.
He ate his sprouts and he liked them…the taste of their bacon and shallots…(sang to the tune of Katy Perry’s ‘I Kissed a Girl and I Liked It.’)
When I made these Brussels sprouts awhile back and I loved them, I was pretty shocked. I had several people ask me if I had ever tried them with bacon and told me how great they were that way. Since bacon is probably one of my top 10 most favorite things to eat in the world, I knew I had to try them. I figured some shallots, minced onion and garlic would be a good addition to the bacon, so I threw them in too.
If you like bacon but your not sure about the sprouts, give this recipe a try and see what you think.
*For the vegetarian version, use a vegetarian bacon
**For the gluten free version, use a gluten free bacon
Brussels Sprouts with Bacon and Shallots
- 1 pound Brussels sprouts (I used frozen, thawed)
- 1/4 cup shallots, diced
- 1 tablespoon olive oil
- salt, pepper, minced onion, garlic powder, to taste
- 1/4 – 1/2 pound bacon, chopped
Preheat oven to 400 degrees.
Put your sprouts in a medium size bowl and toss them in the olive oil.