Is it just me, or do you crave certain vegetables?
I frequently crave broccoli, but it isn’t uncommon for me to get really excited when I hear words like eggplant, sweet potatoes, cabbage, mushrooms and … Brussel sprouts.
My husband detests the very idea of Brussel sprouts. He hates them so much that if I even try to add them to our shopping cart for myself he protests in outrage. A comical argument never to be taken seriously always ensues … but truth be told, I know he still doesn’t want those little cabbages in his house.
So when I spotted them on sale at a store he was planning to stop in at, I had to ask him if he would pick some up. He protested, he threw a tantrum, and he swore never. But sweet man that he is, he brought home 2 lbs of Brussel sprouts for me. He thought they would last all week, but little did he know, when I roast them, I can eat a lb in a day, no problem.
Boy was he missing out …
This is a loose recipe of roasted veggie love with bacon. I roasted a pound of the Brussel sprouts with some bacon pieces (just a small handful of bit-sized pieces – maybe one small slice), 2 sliced carrots, a little more oil to lightly coat (I had trimmed the bacon pieces), a little salt (about 1/8 t) and some pepper. They cooked for 30 minutes in a 400ºF or 425º oven (I can’t remember exactly), with me removing to give them a stir once.
Did you know that salted, crisp-roasted (hmm, probably known as burnt) Brussel sprout leaves taste a lot like potato chips? I’m serious.