I have developed a new found love for Brussels Sprouts ever since I became an adult, but I do remember not liking them as a kid. They have a strong smell and the way that I was served them when I was younger was frozen and then boiled = MUSHY!
These Brussels Sprouts will turn the heads of even the Brussels-Sprout haters out there! I know that they did for my children and husband and they have become a holiday staple in our family. For one thing, these have bacon…and who doesn’t love bacon? For another, when roasted at a high temperature, they stay firm and even a little crunchy from the caramelization on the outside.
Here my recipe with one note – I use turkey bacon to reduce the fat and calories and they are still DELICOUS!
- 1½ pounds Brussels sprouts
- 4 tablespoons olive oil
- 2 tablespoons lemon juice (fresh or bottled)
- Kosher salt and freshly ground black pepper
- 10 turkey bacon slices, cut into 1 inch pieces and cooked until crispy
- Preheat oven to 425 degrees.
- Clean and trim Brussels sprouts and cutting any very large heads in half through the core. (save the outer leaves that fall off and bake those along with the rest of the sprouts. They get extra crispy and are delicious!)
- Place the Brussels sprouts in a large bowl and drizzle with olive oil, lemon juice, kosher salt and pepper – tossing to evenly coat.
- Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). Then evenly sprinkle the cooked, crispy bacon pieces over the Brussels sprouts.
- Roast in the oven for 20 to 30 minutes, stirring halfway through the cooking time, until lightly browned.
- Serve immediately and ENJOY!