Sunday, November 16, 2014

Roasted Brussels Sprouts

Yummy note: Yes, the dreaded kitchen pantry, you know that closet that is often bare and I hear, "there's nothing to eat but random stuff..." Oh, someday I hope to have a larger one or perhaps one that is laid out a bit nicer, to achieve better harmony in my kitchen. :)  So this "random stuff" is what Feast on the Cheap calls a "well-stocked kitchen".  I was very excited to run across this "well-stocked kitchen" idea as it helps me justify better some of my odds and ends things in the cabinets. haha. so thanks to the mother-daughter duo of Mariel and Mary Anne from the Feast on the Cheap blog, as they were my feature for this month's Secret Recipe Club. Earlier this year, they featured my 3 ingredient peanut butter cookie recipe here with the SRC, so I was happy to finally return the favor back to them. 

 I had a few recipes in mind for this month's assignment, so I went rummaging through my pantry to see what I could do... I was making myself a quick lunch with the kiddo, so I wanted something small, quick, yet lunch worthy..  I went back and forth between the Gourmet Pizza and those Brussels Sprouts. It came down to time, and finally realizing, I don't think I have pizza dough in my freezer anymore, so the Brussels Sprouts with Pancetta and Garlic won. 

Mariel mentioned it would be a good Thanksgiving side dish with a healthier twist, and oh I'd totally agree... I thought it was good as a small lunch or meal just by itself,  however, my little guy was not as excited about them as I was. My youngest took one bite and was like "no thank you" - so we try, that was good, as hopefully the flavors and textures will grow on them the more and more they "just try a bite." So I guess, it's ok as it was more for me to enjoy!

Roasted Brussels Sprouts with Crispy Bacon and Garlic

2 pints (about a pound) of brussels sprouts, trimmed and sliced in half
4 ounces of bacon or pancetta, diced
5 tbsp of olive oil (I used a roasted garlic grapeseed oil.)  
2 tbsp white wine (I used a Pinot Grigio.)
5 cloves garlic, sliced
pepper to taste

Preheat oven to 450 degrees. Prepare brussels sprouts by trimming of the bottom end of the sprout and then slicing each one in half. Next, in an oven-safe sauté pan, heat the oil until it is hot and then lay the brussels sprouts, cut side down in the pan. Reduce the heat slightly, and add in the diced bacon, sliced garlic, and white wine. Cook until they begin to brown slightly on the bottom, about 5-8 minutes. Next, transfer the oven-safe sauté pan to the oven. Roast for about another 15 minutes or until the bacon is nice and crispy and the sprouts have a nice brown coloring and are fork tender. Remove from the oven and enjoy!

Just a few ingredients needed to make some big flavors!

Everything getting all toasty in the sauté pan on the stove.

Next, it heads straight into the oven for more roasting. No extra dishes or pans to clean-up when you use an stove/oven-safe pan! 

Finished product of Roasted Brussels Sprouts with Crispy Bacon and Garlic 

A little dish of crispy, salty, savory deliciousness.  


  1. I'm still trying to like Brussels Sprouts, these do look good though. Great pictures!!

  2. *drool* I could eat the entire recipe as a meal - this looks and sounds SO good!

  3. Yum! This sounds like a really delicious way to prepare brussels sprouts!

  4. I never thought I liked Brussels sprouts until I tried them in a restaurant - roasted & with bacon. This is the way to go with them for sure!

  5. Brussel Sprouts are always a hard sell for kids. At least you got them to try a bite.

  6. I LOVE brussel sprouts and these look wonderful! Thanks for this one. Pinned!

  7. I <3 Brussels sprouts and bacon YUM!!!