When I was a kid, I absolutely HATED Brussels Sprouts. They made me gag with their horrible stench and their even worse taste.
Until I tasted these roasted Brussels sprouts, the delectable treats.
First off, you need to cook the bacon. Hopefully you have a jelly roll pan, like the one below. It has about an inch side, so it holds in the food.
Line the pan with foil, to ease the cleanup, and lay the bacon down in a row. I cook extra, to have for other dishes, or to just nosh on (i LOVE my bacon!)
Cook at 350 for about 30 minutes. If you convect, it can go faster. This is VERY relative. Some bacon is thinner and cooks in a shorter period of time. Some ovens are hotter. Pay attention on your first go, so you know how your oven and your favorite bacon brand mesh.
While the bacon is cooking, shred your Brussels Sprouts in the food processor. Toss with olive oil and spread on jelly roll pan, like so…
Pop in the oven with the bacon.
They should be finished at the same time.
Drain the bacon and snip into bits. Toss with Brussels sprouts and serve.
Make sure you save the bacon grease. It is such a tasty fat to add to almost any dish.
To print recipe, see below.
Oh man, I ate it so fast, I forgot to take a final picture 🙂