Monday Morsels: Brussels Sprouts

Monday Morsels is my weekly recipe post. It will not have exact measurements nor will it have exact cooking times. So if you are looking for that kind of recipe, go raid your grandma's recipe rolodex.

This was my contribution to supper club this weekend. That's right kids, Brussels Sprouts!

I have a soft spot in my heart for these under-appreciated, underutilized, and oft misunderstood Brassicaceae (cabbage). For so long, they have been mistreated by overzealous cooks; tortured until they look a lot like this:

...and smell like this:

...and taste like this:

But fear not! When handled correctly, brussels are delicious, surprisingly sweet, and really, really good for you.

First I cut my brussels in half, lengthwise, and remove the core. Now some of the outer leaves will fall off when you do this. Do not discard them. Check'em for spots and throw them back in with the whole brussels. When you roast everything, these leaves become crispy brussels chips (my favorite part).

While you prep the sprouts, crisp up some bacon in a pan. Save the drippings, you'll be tossing the brussels in it later. Once you've got all your sprouts halved and prepped, toss them in a mixing bowl (loose leaves and all) and coat them with the bacon fat and S&P. Roast them for 15-20 minutes in a 400 deg. oven. When they're done drizzle balsamic vinegar all over and crumble the bacon on top.

Yes, I realize the bacon probably takes away from the healthiness of this dish, but think about it this way: Bacon on Brussels Sprouts is a good bit healthier than bacon on a Taco Bell Gordita Crunch.