Cooking Lesson #171 Roasted Brussels Sprouts with Bacon (Balsamic and Honey)

The 2020 Holidays Recipe Collection

How you doin’? Brussels Sprouts… either you love ‘em or you hate ‘em—they’re an acquired taste—really nothing in between. They are sometimes a bit stinky, a little bitter and taste a little like cabbage. That’s because Brussels sprouts, (Brassica oleracea, variety gemmifera), are a form of cabbage, belonging to the mustard family Brassicaceae. They are widely grown in Europe and North America for their edible buds called “sprouts.” Brussels sprouts may have been grown in Belgium as early as 1200, but the first recorded description of them dates back to 1587.
 
This recipe may even tempt young children (honey… kids love sweet flavors) to give them a try. Have you often wondered why kids are so finicky about strongly flavored vegetables (Brussels sprouts and asparagus)? Young people have about 7,000 taste receptors in their tiny mouths. That makes them very sensitive to strong or spicy flavors. As they grow into adulthood, many of the receptors will be burned or bitten; the adult mouth averages only 1,500 to 1,800 taste receptors. That’s the reason why as you grow older you are more willing to try foods you didn’t like as a kid.
 
Prep time:  5 to 10 minutes
Cook time:  20 to 25 minutes
Yield:  Serves 6 to 8
 
Ingredients
2 pounds Brussels sprouts
1/4 cup olive oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 tablespoon balsamic vinegar
2 teaspoons honey
1/2 cup chopped cooked bacon
 
Directions

1. Arrange a rack in the middle of the oven and heat to 425°F.
2. Meanwhile, trim the bottoms from the sprouts if they appear dry or yellowed, and peel away the loose outer leaves. Cut each Brussels sprout in half through the stem.
3. Place the Brussels sprouts on a rimmed baking sheet. Add the oil and toss to coat. 
4. Season with the salt and pepper and toss to coat again. Arrange them cut side down.
5. Roast, stirring halfway through, then add the cooked bacon pieces.
6. Continue to cook until the leaves are dark brown and crisp, and the undersides of the sprouts are browned, about 25 to 30 minutes. 
7. Drizzle with the balsamic vinegar and honey and toss to coat.  Serve immediately.

ChefSecret:  You can speed the cooking process along by placing the Brussels sprouts in a covered, microwave safe bowl and cooking them in a microwave for about 5 minutes, before putting them in the oven. Warm the honey and the balsamic vinegar before tossing with the Brussels sprouts—it’s okay to mix them together.

Covid-19 Quip of the Day: “I was just thinking, why are hemorrhoids called hemorrhoids instead of assteroids?”
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Here is wishing you the very best for the upcoming holidays. To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind welcoming in the holiday season. If you have a little extra in your pockets to share with others at this difficult time, please consider donating to Feeding America.

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