I have never been a picky eater so i did not grow up having been bribed to eat my Spinach or Brussels Sprouts. They just never were something that was offered at the dinner table. It is not a very Latino dish. My first encounter with brussels sprouts was not a memorable one, it was bitter and left a horrible after-taste in my mouth. We were instantly enemies. I came to love these miniature cabbage-like looking vegetable later in my adult years. They made several appearance at friends brunch and soon enough, to my delight, even my aunt began to add them to her table.
Brussels sprouts offers many varieties of dishes and this is my first attempt at trying one at home. I opted for the simplest recipe: roasted seasoned brussels sprouts sprinkled with bacon.
I turned to Pinterest for recipe ideas and settled on two, this one and this one. Of course i added my own personal touch using only the ingredients i had on hand and the results were quite stellar. I am now a committed fan of this little vegetable and will be sure to always include them on my supermarket trips.
(this is based on a personal size meal. you can adjust to your serving size)
1/2 dozen brussels sprouts
2 sliced mushrooms
2 bacon strips
1 table spoon of grated parmesan cheese
1 table spoon of olive oil
1 table spoon of balsamic vinegar
cracked black pepper
1. Preheat oven to 375°F and lightly oil a sheet pan.
2. Trim the end of the brussels sprout and cut each in half
3. Neatly slice two mushroom heads