Do you have trouble getting veggies into your meals every day? I sure do. We eat a lot of zucchini, asparagus and salads in our house. Oftentimes it’s easy to fall back on those for dinner because we just don’t have any other ideas (or groceries) at the moment. Boooooorrrrriiinnnngg.
I had had some INCREDIBLE Brussels sprouts at a restaurant a few years ago and I always meant to try to recreate them. At the grocery store the other day, I saw some lovely Brussels sprouts and decided I’d try to recreate that recipe. I’m so glad I did because everyone loved them! My 8 year old stepdaughter even asked for more! (Insert victory fist pump here)
But Jenna! They have BACON in them! They can’t possibly be healthy!
I know, I know. But in the entire recipe, you only use TWO strips of bacon! That’s divided among about 4 portions so it’s not too bad. Feel free to leave out the bacon if you’re worried about the fat content, they’ll still be tasty!
1 1/2 lb. Brussels sprouts
3 T. olive oil
2 T. balsamic vinegar
2 garlic cloves, minced
1 t. salt (or to taste)
1/2 t. ginger powder
2 slices of bacon, cooked & chopped small
Preheat oven to 400 degrees. Cut off the stems of the Brussels sprouts and remove the outer leaves. Cut in half lengthwise. Place in a large bowl with the rest of the ingredients and toss to fully coat. On a medium baking sheet, spread it all out. Bake for 20 minutes, until the sprouts are soft and roasty.
We had these with lean pork chops and some jasmine rice the other night and they were just magical!
Tell me about your favorite veggies! How do you like them prepared? Is there anything you simply cannot stand??
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