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For the Love of...Brussels Sprouts?
Right Food for the Season - Late Fall
Written by Karen Covey   
I can honestly say that I never thought I'd actually like Brussels sprouts. As a kid, they were one of my least favorite things to appear on my dinner plate which thankfully, didn't happen very often. But if they did, I must admit that one (or two!) may have occasionally fallen on the floor for the dog.  
But as an adult, my tastes have changed and I now find myself enjoying foods that I never thought I would. So why not Brussels sprouts? Could they really be as bad as I remembered? One day while shopping at the market I added them to my basket and decided to give them another try. After a bit of research on ways in which to cook them, I decided to roast them...with bacon! Tossed with onions and drizzled with olive oil, salt and pepper, I placed them in the oven to roast.
What emerged was nothing like what I remembered. Slightly charred on the outside and soft on the inside, these Brussels sprouts were something altogether better than the boiled variety I had as a kid. Roasting them gave them a deep, hearty flavor and when paired with bacon, well, that can never be a bad thing in my book.
So if you think you don't like Brussels sprouts, give this recipe a try. It may, in fact, change your mind.  

Roasted Brussels Sprouts



1 teaspoon extra virgin olive oil
1/2-1 pint Brussels sprouts, ends trimmed and outer leaves removed (about 7-10 sprouts)
1 slice thick-cut Applewood smoked bacon, cut into 1/2-inch pieces
1/2 yellow onion, cut into thick slices
Salt, to taste
Freshly ground black pepper
NOTE: If you want this dish a little sweeter, add 1 teaspoon maple syrup before roasting. 
Preheat oven to 400°F. Place all ingredients on a baking sheet and toss to combine. Roast for 30 minutes, turning occasionally until Brussels sprouts and onions are golden brown and bacon is crisp. Serve warm. 
Serves 1.
Karen Covey's website,  Gourmet Recipes for One™ is a collection of recipes, ideas and inspiration for treating yourself well. It's a place to inspire you to cook something new and different every night of the week, while still getting the most out of your ingredients. Karen believes that, "the simple pleasure of a good, healthy meal should be easy, affordable and enjoyable," and that, "a beautiful meal is something to savor and enjoy, and it's meant to inspire you." This is Karen's first article of Local In Season.

Photo by: James Padilla 



  1. OK - I have to try this...thanks for sharing. I love brussels sprouts, but everything is better with bacon.
  2. Love the recipe. Please keep more recipes from Karen coming!
  3. freelance writer

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