Lately I’ve been pretty intrigued by the idea of brussel sprouts. I’ve been seeing them a lot at the farmer’s market and oddly enough I had never tried one. So the other day I decided to select a handful of good looking ones so I could begin experimenting!
My coworker, Melanie, may as well be the next Martha, so I had her walk me through the basic steps of prepping brussel sprouts. Scrub them, trim the ends, peel the first couple of layers off. Simple enough. I tossed them in some extra virgin olive oil, seasoned with salt and pepper and popped them in the oven at 325 for about 15-20 minutes until golden brown. mmmm.
I obviously felt the need to include bacon. Surprise! Earlier this week I saw that Darius over at Everyday Cookin’ was using bacon and shallots and ever since I’ve been craving them. So I decided to toss some around in a sautée pan to include with the B.sprouts! (and on a side note I want to steal Darius for my new best friend! He’s hilarious.)
I boiled some water and threw in some medium sized shells, tossed in the brussel sprouts and bacon, then I made a quick butter sauce with some of the drippings from the sautee pan and seasoned with pepper. I’ve really been missing out on the whole brussel sprout thing. I’m glad I tried them because they’re extremely tasty… and obviously adorable. I love mini produce!
I did this all while chatting on the phone too so clearly it’s pretty simple 
[Chels]
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I love roasted brussel sprouts. My hubby hates them though. I will have to kick him out for a night so I can enjoy them:)
brussel sprouts are awesome! that looks great!
That looks awesome! I’m so trying that soon! Mmmm… bacon.
It is getting to be brussels sprouts season. I am going to have to look for them. Serving them with bacon is always a good way to go!
I have a 15 year old daughter who loves those sprouts. Maybe this recipe will help convert the other two kids for me!
Also, a tip I once got suggested sauteeing the sprouts with some chopped celery to mellow them down a little more. I like the blend of those flavors.
You’re lucky this was your first time having brussel sprouts. What turns most people off of them is having suffered through boiled mushy brussel sprouts as a kid. I have always loved them though and roasting them is the best way to enjoy them!
Addendum: one of my favorite local (Twin Cities) foodies just blogged about Brussel Sprouts too:
MSPmag.com
PS – if you try his recipe, you have to let me know!
I’m not a huge brussel sprout fan- yet that dish still looks delicious! I think I’m going to have to try it one of these days.
What a great idea to try them with pasta – can’t say I would have ever thought of that. I am usually pretty boring and just make them with butter and salt.
I thought that Brussel Sprouts couldn’t get any better than when paired with bacon. But with pasta?! That just tops it. Looks delish.