This recipe is for anyone who doesn’t like Brussel sprouts. If you don't like brussel sprouts, don’t worry, I’ve been there with you.
The first time I had Brussel sprouts, they were steamed which turned very mushy and they were also just a little too bitter for me. I wanted to really like them because they are a good source of numerous nutrients including vitamin C, vitamin K, foliate, vitamin B6, dietary fiber and more! I wanted to give it one more try so I tried a different way to make them and eventually I learned the trick!
The trick is to roast them in the oven at the right temperature to get that nice golden and crispy outside. I also added bacon and dates to get that salty taste. Adding the bacon and dates definitely gave the sprouts a more delicious flavor.
2 pounds brussels sprouts (Rinse Brussels sprouts, remove outer leaves, cut off stems, and cut each sprout in half vertically)
1 tablespoon vegetable oil
1 tablespoon unsalted butter, melted
6 strips bacon, diced
4 large medjool dates dates, pits removed and diced (Featured Product)
salt and pepper
1. Heat oven to 350 F degrees.
2. In a small bowl, combine oil, butter. Pour over Brussels sprouts and toss until coated. Season with salt and pepper.
3. Pour sprouts onto prepared baking pan, and bake for 30 minutes.
4. While Brussels sprouts bake, heat a large skillet over medium heat. Add bacon to skillet and cook until crispy. Leave about 2 tablespoon of bacon fat but drain the rest.
5. Add the sprouts, and dates to the bacon. Stir to give everything to combine, cook for another minute or two to let the flavors come in together.
6. Serve immediately as a side or by itself!