Do not be afraid of brussels sprouts!
I turned these little baby cabbages into a crispy, delicious side dish.
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I figured I'd throw in this delicious vegetable side dish {with just a hint of bacon} before I throw a greasy burger at you next week.
It's all about balance.
More on these little cabbages in a bit.
Let's talk life first, because you know I always like to talk life first. What have you been up to? Are they the same things I'm surrounded with right now?
Here's my list: gardening, baseball tournaments, flowers, softball practices, end-of-the-school-year mumbo gumbo, field trips, yard work, garage sales and so much more. I honestly feel like the month of May is the craziest when you have kids.
My second grader is living and breathing baseball {he thinks he's Anthony Rizzo} and infomed me just last night how when school is out he's done with all things learning. No summer worksheets to keep his math on track and no "resting" in the afternoons to read.
Ha.
He must not know his Mother.
My first grader can be found doing cartwheels down our hallway at all hours of the day, so much so my house shakes at all hours. She can crack that softball across the field with her eyes closed and only wants to help with chores if there is something in it for HER.
And then we have that youngest babe who turns FOUR on Monday. She had a ONE HOUR tantrum yesterday because I asked her to put her clothes away. Yet, she is the biggest helper outside, willing to dig in the garden with me or to pull tulips weeds.
The kids are keeping me incredibly busy and although I'm a stay-at-home-mom, time is still limited. Each and every day I forget to do something I was supposed to do the day prior. Buy that special drink for their field trip the next day? Forgot. Boil eggs in the Instant Pot because suddenly everyone in the house wants to eat them ALL THE TIME? Forgot. Vacuum out the van which looks like a homeless person is living in it? Still hasn't been done.
But make a somewhat healthy, delicious side dish?
I've got time for that.
Are brussels sprouts your thing or are you afraid of them? I didn't grow up eating them, so up until a few years ago I don't think I had ever even had one. Let's face it, they got a really bad rap for many, many years.
People boiled them {yuck} or steamed them {double yuck} and basically served them plain and unseasoned and quite honestly they should have been taken off the food pyramid.
But dear readers when you roast them in the oven {or saute in a skillet} they get crispy and a bit crunchy and are just delightful. Then if you take my advice and get all fancy adding bacon and a sweet balsamic glaze....they are down right delectable.
Now, I didn't get this genius brussels sprouts idea all by myself...
I love, love, love Rachel Hollis, as well as her blog, plus her other new book is sitting on my shelf right now in line for me to read next {Girl, Wash Your Face}. Seriously, I should be on her marketing team as I just sent you to about a million of her sites.
Anywho, there is a recipe for her Crispy Brussels Sprouts in Real Life Dinners and I was salivating immediately. I dog-earred this recipe and then put a spin on it for all of you! I added some bacon and ditched the scallions and used a different type of almond.
That's my spin.
Make this recipe today {or tomorrow if you're busy}, then email me {or Rachel} and tell us how good it is, okay?
Crispy Brussels Sprouts with Bacon
These crispy, roasted brussels sprouts will be the hit at dinner! Sweet, crunchy and tossed in a fun glaze you'll be making this again and again.
prep time: 10 MINScook time: 15 MINStotal time: 25 mins
ingredients
- 1 lb brussels sprouts
- 1/2 cup sliced almonds
- 1 T olive oil
- 1 t salt
- 1 t pepper
- 1/2 cup balsamic vinegar
- 2 T soy sauce
- 1 T honey
- 3 slices bacon, cooked and crumbled
instructions
- Preheat the oven to 425 degrees and spray a large rimmed cookie sheet with cooking spray.
- Using a small knife cut off the ends of the brussels sprouts, then again in half lengthwise. Separate the leaves as much as you can and place them in a bowl. Add in the almonds, oil, salt and pepper and toss to coat.
- Spread the mixture onto the baking sheet and sprinkle with the cooked bacon. Roast for 10-15 minutes or until browned and crispy, stirring halfway through.
- While it's roasting, make the sauce. In a small saucepan combine the balsamic vinegar, soy sauce and honey. Cook over low heat until it's reduced by half and is thick and syrupy.
- Take the roasted brussels sprouts out of the oven, pour into a bowl and toss with the reduced sauce. Serve warm and eat immediately.
notes
***Recipe adapted from Real Life Dinners by Rachel Hollis.
Created using The Recipes Generator
