I’ve been dipping my toe in the meat pond.
I wish I was talking about the Hubby, but a ten month old baby does dampen one’s ability to participate in monkey loving. Perhaps that’s why I’m now suddenly back into animal products. I need to get my meat fix one way or another.
My point is this recipe has bacon.
I suppose I could have opened with that and saved you all an awkward mental image, but I’m a stream of conscious type writer, with the maturity level of an eight year old boy and almost no filter. I’m pretty sure it’s why my regular readers stick around.
Anyway, back to the beef, or pork if you want to get all technical about it.
In all honesty, I didn’t set out to make a recipe for my carnivorous friends. I just so happened to have leftover bacon in the fridge, courtesy of my mother-in-law who provided breakfast one day, a batch of blackberries because they were on sale and a bundle of Brussels sprouts that were on their last legs. If I was going to salvage them, I needed to make them stat.
When I told the Hubby we were having sprouts for dinner, he wasn’t too thrilled. In fact I’m pretty sure he groaned and even grumbled, which is out of character for him, so I tossed in the bacon to keep him happy. I snagged the idea to incorporate the berries from this recipe, which I’ve made a multitude of times. It combines my glorious green orbs with blueberries. Needless to say, and yet I’ll say it anyway, the pairing is on point.
Now that you know the back story, let’s talk about the actual recipe. It’s easy, a signature of mine, and utilizes only a handful of simple ingredients. My humble sprouts, when roasted, turn into baby cabbages of delight. Coupled with the tart sweetness of the blackberries and the salty crispness of the bacon, it’s a unique, yet perfect pairing of flavors.
The bottom line is this recipe is almost as good as sexy shenanigans…from what I can remember that is.
- 3/4 lb. of Brussels Sprouts, approximately 3 1/2 to 4 cups, quartered
- 1/2 cup Blackberries, divided
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Balsamic Vinegar
- A pinch of Salt and Pepper, approximately 1/8 tsp. of each.
- 2 pieces of cooked Bacon, crumbled
- Preheat oven to 400 degrees.
- Place Brussels sprouts and 1/4 cup of blackberries into a metal baking dish. Toss with EVOO, vinegar, salt and pepper making sure to coat everything.
- Bake for 22 to 25 minutes, stirring once at the 15 minute mark. The sprouts will be slightly crispy and starting to brown when done.
- Remove the oven, add the remaining blackberries and the cooked bacon. Serve warm.
What’s your take on Brussels sprouts? Love them or hate them?