Brussels sprouts: most people either love them or hate them. I can remember as a kid just hearing those words “brussels sprouts” that would send me running away from the dinner table. But this formerly ordinary vegetable side dish has certainly come a long way. I read an article in the January 2014 issue of Food and Wine magazine that gave a short history of Brussels sprouts. Past generations of home cooks would boil them to death and serve them as a tasteless and unattractive side dish. But today, you can even find them in restaurants as a tasty pizza topping.
Roasted brussels sprouts with bacon is a great combination. A few years back, I had them for the first time at a restaurant in Sacramento and was amazed that the vegetable that used to scare me away was actually delicious! I just loved the caramelization on the Brussels sprouts along with the salty, smoky bacon flavor. I have come up with a recipe that expands on that flavor combination with the addition of white wine, mustard and honey. This recipe can also be made vegetarian by leaving out the bacon.
This recipe has converted many dinner guests at my house who used to swear they would never eat brussels sprouts into real fans of these “little green monsters”! Even kids love them.
Original post date: 7-19-2014