Not your grandma’s Brussels Sprouts

Today’s entry is going to be short and sweet. It’s a rest day from training for me, so aside from my typical daily work functions, I’m kind of being lazy.
I did whip up a killer lunch today, and I thought I’d share it with you guys as promised.
Brussels Sprouts undoubtedly have the worst reputation in the vegetable kingdom. My childhood memories of them involve choking down mushy little “garbage balls” as I called them. It wasn’t until I was an adult when I realized that in the world of Brussels sprouts, frozen ones do kind of suck, and fresh ones… They are now my all time fave.
This recipe is pretty simple, I tweaked it to my liking, and I encourage you to give it a test drive. I can eat this stuff alone as a meal, but it makes a pretty impressive and healthy side dish. All you need is some fresh Brussels Sprouts, olive oil, salt, pepper, bacon, and some good quality balsamic vinegar.

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I start with about 3 cups of fresh sprouts.

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Quarter them, removing the “stem” and any outer leaves that fall off (after washing of course). Drizzle with olive oil, toss with salt and pepper to your liking.

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Put them in a roasting pan, and take 2 slices of your favorite bacon, slice it up, and toss it in with them. Place them in a preheated 375 degree oven for 15 minutes.

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Remove them from the oven, drizzle liberally with your favorite balsamic vinegar, and put back in the oven for another 10 minutes.

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Your finished product should look something like this. They should be crisp, warm, fragrant… All things good! Like I said, I eat this as a meal, but you can get at least 4 side dish sized servings from this yield. It’s comforting, nutty, rich, and not too devastating to any diet you may follow. Hope you enjoy!