Roasted Brussels Sprouts with Bacon

Brussels sproutsI spent Thanksgiving in Michigan with family and had the opportunity to visit the Detroit Eastern Market for the first time with my sister-in-law and nephew.  Her family had sold produce at the market for many, many years.  She visited often as a child and continues to go at least once a year.  The market was established in 1891 and still going strong year round!

So much to see with wonderful produce and an abundance of fabulous items.  Pastured pork sausage, handmade chocolates, tons of locally produced products and produce, gorgeous evergreen wreaths and pots, it was a feast for the eyes and taste buds.  Love those free samples!

IMG_20141129_100451232One really fun purchase was a stalk of Brussels sprouts!  I’d only recently cooked these for the first time and didn’t realize they grew on a stalk – very cool looking and they stay fresh longer than those already removed from the stalk.  I also found them to be quite a bit more tender than sprouts purchased off the stalk.

The woman at the produce stand explained you only eat the hard, smaller ones, not the big ones at the top.  If you are unsure how to get them off the stalk and prepare them, here’s a helpful video.  The video cautions you to be careful when cutting towards your thumb…. MUCH safer to cut them knife down on a cutting board!  I cut them in half and the larger ones into quarters so they would roast evenly.

IMG_1388I followed this simple recipe from NomNomPaleo although I partially cooked the bacon in the microwave for a couple of minutes so the Brussels sprouts aren’t done before the bacon.

  • Brussels sprouts from one stalk, cut in half
  • 3 tablespoons melted ghee or olive oil (duck fat would also be awesome here)
  • salt and pepper
  • 4 slices of bacon, diced

Heat oven to 400.  Line a baking sheet or 13×9 pan with foil.  Place the Brussels sprouts in a large bowl, pour fat over top and toss to coat.  Dump the sprouts onto the baking pan and spread out into a single layer.  Season generously with salt and pepper.  Sprinkle the diced bacon over top.  Roast for about 30 minutes, stirring and flipping them every 10 minutes so they cook evenly and become browned and a bit crispy.  This works well without the bacon too, but as we know everything IS better with bacon…

I am grateful each day for wellness, happiness and the opportunity to share with you.