Roasted Brussels Sprouts and Bacon


I’m eating my way through Hong Kong this week with Henry and the boys—you can follow our adventures on Instagram, Twitter, and Facebook!—but Chinese food isn’t the only fare on my mind. This morning, I found myself dreaming about the bowl of roasted, buttery Brussels sprouts and smoky bacon that we made last week for Thanksgiving.

Roasted Brussels Sprouts and Bacon by Michelle Tam

It’s been three years since I first posted this dead-simple recipe, and it’s become one of the most popular on this blog. For a long time, I couldn’t figure out why; after all, Brussels sprouts aren’t exactly everyone’s favorite vegetable. Personally, when I was a kid, I couldn’t stand ’em.

Roasted Brussels Sprouts and Bacon by Michelle Tam

It wasn’t until adulthood that I discovered that the mild, nutty bitterness of these bulbous sprouts blends beautifully with smoky pork. It was the warm Brussels sprouts salad with bacon and eggs at the now-long-gone Gordon’s House of Fine Eats in San Francisco that first opened my eyes and ultimately inspired the Cavolini Al Forno recipe in my cookbook (which comes out on December 17, 2013!). But with ingredients like Brussels sprouts and bacon, you don’t have to spend much time in the kitchen to produce a flavorful side dish that punches you in the face with flavor.

And today, I’ve decided to update my old post with the new photos I took on Turkey Day. Ready to revisit this classic recipe with me?

Here’s what to gather to make a side dish that feeds 4-6 people:

  • 1½ pounds Brussels sprouts
  • 2-3 tablespoons melted ghee or fat of choice
  • Kosher salt and pepper
  • 4 bacon slices, diced
  • Aged balsamic vinegar

Here’s what to do:

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This is quite honestly one of my favorite discoveries since going paleo. Finding uncured bacon from pasture raised pigs was the only hurdle I had to jump to make this dish a staple, but luckily paleohacks is a thing and I quickly learnt about US Wellness Meats

I’ve also discovered that I really, really like roasted cauliflower and broccoli with balsamic vinegar.