Roasted Honey and Tabasco Bacon Brussels Sprouts
You only think you hate Brussels Sprouts. This Roasted Honey and Tabasco Bacon Brussels Sprouts recipe is here to prove you wrong.
I used to swear, vehemently swear, that I hated Brussels Sprouts. Not even kidding. It was the kind of hatred usually reserved for ex-spouses, or those days where you run into your perfect mom friend while wearing mismatched shoes and you’ve got baby puke streaming down the front of your shirt.
Major. Hatred.
Then I tried them roasted. It was that moment…that light in the sky, the clouds open up, choruses of angels sing down from the heavens kind of moment. Not that they were the most amazing thing I’d ever eaten (I’ll reserve that distinction for something made with chocolate), but they weren’t the disgusting, wet, foot-smelling lumps of vegetable that I remembered them to be, either. In fact, they were crisp, salty, and very delicious.
So that’s what I’m sharing with you today. A recipe for how to make the perfect Brussels Sprouts.
To Make Roasted Honey and Tabasco Bacon Brussels Sprouts You’ll Need:
- brussels sprouts (the smaller, the better)
- olive oil
- Tabasco
- honey
- bacon
- salt and pepper
Oh, but wait! There’s more!
Since I know some of you Brussels Sprouts skeptics out there will still feel reluctant to even check out what I’ve got to offer, I’m going to (as Emeril would say) kick this up a notch. The following is my recipe for Roasted Honey and Tabasco Bacon Brussels Sprouts.
How To Make Roasted Honey and Tabasco Bacon Brussels Sprouts:
Preheat the oven to 450 degrees. Cut the stems off of about 2 cups of brussels sprouts. Cut the bigger brussels sprouts in half or quarters, to make them about the same size as the smaller sprouts. In a large bowl, toss the brussels sprouts with enough oil to coat them. Add 1/4 cup each of Tabasco sauce and honey. Line a shallow pan with aluminum foil and layer brussels sprouts in a single layer. Cook until slightly blackened (start checking them after fifteen minutes). While brussels sprouts are cooking, fry 4/5 strips of bacon in a pan, then crumble bacon. Remove the brussels sprouts and toss with bacon. Salt and pepper to taste. Enjoy!
Pro Tip: The smaller Brussels Sprouts are sweeter and more tender. If you can pick these out individually at the store, they’re the better choice.
As always, e-mail me with any questions and I look forward to hearing from you!
Roasted Honey and Tabasco Bacon Brussels Sprouts
Ingredients
- 2 cups brussels sprouts
- oil
- ¼ cup honey
- ¼ cup Tabasco
- 5 strips bacon
Instructions
- Preheat the oven to 450 degrees.
- Cut the stems off of about 2 cups of brussels sprouts.
- Cut the bigger brussels sprouts in half or quarters, to make them about the same size as the smaller sprouts.
- In a large bowl, toss the brussels sprouts with enough oil to coat them.
- Add 1/4 cup each of Tabasco sauce and honey.
- Line a shallow pan with aluminum foil and layer brussels sprouts in a single layer.
- Cook until slightly blackened (start checking them after fifteen minutes).
- While brussels sprouts are cooking, fry 4/5 strips of bacon in a pan, then crumble bacon. Remove the brussels sprouts and toss with bacon.
- Salt and pepper to taste.
- Enjoy!
