Roasted Brussels Sprouts

I remember brussels sprouts having a bad rap when I was growing up. I never quite understood why. They were a mystery food to be avoided as far as I was concerned…or at least that’s what 1980’s TV taught me. Brussels sprouts were not a typical Hispanic food and being from a Hispanic family, we just never ate them. I don’t even know how to say “brussels sprouts” in Spanish, which would bother me if it weren’t for the fact that my mom, whose native language is Spanish, doesn’t know either.

The point is, these veggies were foreign to me until fairly recently and here’s what I now know. The bad rap is because if not cooked properly, they can get pretty stinky. Like their cousins broccoli, cauliflower, and cabbage, they are rich in hydrogen sulfide gas. It escapes during cooking and is most noticeable when they are cooked too long. If you’ve ever been in a house when smothered cabbage is cooking, you know what I mean (my mother-in-law cooks it every New Year’s day). Roasting brussels sprouts in a very hot oven for a short time, such as in this recipe, eliminates this problem.

Brussels sprouts, as their name suggests, originated in Brussels, Belgium. Most of the ones grown in the U.S. come from California. Aside from being rich in vitamins C and K, they are thought to contain cancer-fighting properties. As it turns out, the same component that makes them stinky (sulfur) is what is believed to help prevent cancer cell growth and may even kill precancerous cells. Read this very interesting explanation for more detail. So, let’s eat more of these amazing, tasty, and healing tiny cabbages. They are simple to cook…

This Roasted Brussels Sprouts recipe contains only 3 main ingredients – Brussels spouts, red onion, and bacon. I know, I know. I was just going on about how good these are for you and now I’m throwing in bacon. But, this recipe only includes 3 bacon strips and it is holiday time. Plus, it doesn’t take away the healthful qualities in the sprouts. If you prefer or if you want to make the dish vegetarian or vegan, just leave them out and follow the same recipe without bacon. Still delicious.

This is a simple recipe. If you’ve never trimmed fresh brussels sprouts, here’s how to do it. First, cut a very small amount of the stem off, so that they are still attached at the end. Remove any bruised or discolored outer leaves. Rinse well under cold water to clean. Slice in half lengthwise, leaving very small sprouts whole. Place in a bowl and toss with olive oil. It is important to use regular olive oil and not extra-virgin olive oil or it may smoke and burn. You can also use canola or vegetable oil.

After the sprouts are prepared and set aside, stack up the bacon strips and cut (I find kitchen scissors very easy for this) . The onion is then sliced and the bacon and onion are cooked together for about 7 minutes (less if you have a very dark pan) in a 475 degree oven. The brussels sprouts are then added in. Make sure they are all laying cut side down in order to get that cut side nice and golden brown.

This recipe calls for cooking with the oven rack at its lowest position in order to help the veggies cook fast by being close to the bottom heating element. It’s what helps things get caramelized quickly. It also means you have to be watchful, so they don’t char. Once they come out of the oven looking all golden brown and delicious, just season with salt and pepper.

Roasted Brussels Sprouts are a healthy, easy, and delicious side dish. Roasting them will make them crispy and caramelized on the outside and tender inside. Save a place for them at your holiday table this year. You will be glad you did.

Other side dishes you might like:

Baked Macaroni and Cheese

Sweet Potato Casserole

Jalapeño Cheddar Cornbread

Adapted from Cook’s Country magazine