I have come to the realization, when I look back on my childhood, why I despised vegetables. Every meal was a collection of three things: red meat, mushy vegetables, and buttered bread. Eating in general was a challenge for me. I was one of those kids that had an aversion to texture. If my food had a funky feeling in my mouth, it wasn’t going down. The hacking, coughing and gagging frustrated my mother to no end. Granted, my dog Tiffany loved that I hated vegetables. She sat at my feet, patiently waiting for the mushy veggies to be delivered from my crinkled napkin. She was the healthiest dog on the block!
I have to admit, it took me years to get over my vegetable issues. Don’t get me wrong, I would eat lettuce, carrots, broccoli, cauliflower… the normal choices. But, it wasn’t until I was in my 30s that I really began to embrace the adventures of cooking and eating vegetables. Being an avid gardener, I was determined to grow them all and I became even more determined to find a way to make them taste delicious! Vegetables were put on this earth for a reason and I would learn to love each and every one of them.
Over the years, I conquered one vegetable at a time. In fact, to this day, there are only a few veggies that are not my favorites. But, I have to admit, there was that one veggie that was a serious challenge…Brussels Sprouts.
Keep in mind, it had nothing to do specifically with the vegetable and everything to do with my memories of it. I am amazed how childhood experiences linger and play such a powerful role in decision-making, even as an adult. When I think back, it seemed as though my Mother cooked these little “slime balls” weekly! All I remember is that they were mushy and tasted like dirt. I swore, that when I was an adult, I would never eat Brussels Sprouts again…EVER!
Well…A few years ago, I told Wifey I wanted to grow Brussels Sprouts. We had just been to a local Italian restaurant and had pasta with Brussels Sprouts. I fell in love!!! To top it off, I was intrigued by the artistic nature of this plant. Who doesn’t love a gardening challenge!
I could appreciate its beauty, therefore I had to learn to embrace its taste…but how!? Then it came to me… There is only one simple ingredient that tastes outstanding with anything! Ready for it… Bacon! Once I fused these two beautiful souls together, my life would never be the same. In fact, I feel cheated out of so many years of not eating Brussels Sprouts. To this day, it is my goal in life to catch up on so many years lost. This little round globe of goodness brings joy to my heart, soul and tummy. Trust me on this one, if you struggle with this vegetable, give it one more try.
I hope you enjoy this Brussels Sprout recipe as much as I do!
Roasted Brussels Sprouts with Bacon
- 1 T honey
- 3 T balsamic vinegar
- 1 T olive oil
- 2 lbs Brussels Sprouts, cut in 1/2
- 6 slices of bacon, chopped up in fine pieces
- 3 cloves of fresh garlic, minced
- salt & pepper to taste
- Preheat the oven to 400 degrees Lightly oil a baking sheet with olive oil
- Whisk together the honey and 1 T of the balsamic vinegar. Set aside
- Wash Brussels Sprouts and cut in 1/2. Spread them in a single layer, onto the oiled baking sheet. Add 2 T of balsamic vinegar, olive oil, bacon and minced garlic. Season with salt and pepper. Toss to combine.
- Place in the oven and bake for 12-15 minutes.
- Stir in the honey mixture
- Serve immediately! YUM!