Bacon Roasted Brussel Sprouts

I never ate a brussel sprout until 2 years ago. When I was kid I was under the impression that it was a food you ate if you were bad, as a punishment. Like “keep acting up and you’ll get brussel sprouts for dinner!” Not that my mom ever said that to me, but I thought other kids were told that in their homes. I didn’t want to find out.

Then, one Thanksgiving, when we made our first Thanksgiving turkey, my fiance added some mixed veggies and included brussel sprouts. I didn’t want to be rude, so I tried them and hey, they weren’t so bad.

Now that I have to eat so many veggies instead of starches, I decided to give brussel sprouts another try. This time, I searched my favorite Youtube channel, Laura in the Kitchen, for a recipe.

I adapted hers just slightly. Feel free to go watch her video and see how she makes it!


Bacon Roasted Brussel Sprouts

Here’s what you’ll need:

1 lb of brussel sprouts

3 slices of bacon

4 cloves of garlic, peeled but left whole

a few pinches of dried tyhme

2 teaspoons of turbinado sugar {if you are not diabetic, you can use brown sugar}

a splash of olive oil

salt and pepper to taste

a roasting pan

1. Pre-heat your oven to 400 degrees.

2. Remove outer layer of brussel sprouts, cut off the end and wash in your colander.

3. After washing, cut your sprouts in half {or if they are really large, in quarters}. Place them on your roasting pan. Peel your garlic and chop your bacon. Place on the roasting pan with the sprouts.

4. Add your tyhme, olive oil, sugar, salt and pepper and give everything a quick toss together. Then make sure to spread everything out evenly before placing in the oven.

5. Bake for about 20 minutes or until your brussel sprouts are golden brown. I like them to still have a little bit of texture to them. If you cook them too long they get soft, which is fine if that’s how you like them!

Let me know if you try this and what you think of it!

Do you have another recipe you’d like to see on Quarter Past Normal? Leave me a comment or email me:

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