Yeah I know…
When I was a little girl I hated Brussel sprouts with a passion. HATED them. It was my worst nightmare when I would ask my mother what was for dinner and this is what she had made!   She didn’t help either…She would have me sitting at the table until my plate was empty. That never happened, they just made me gag!

Ok, fast forward. Last year, I attended my first Thanksgiving ever at my in-laws’. And there they were…Ugh.
I put some on my plate and was pleasantly surprised that they didn’t suck as much as I remembered. The other day, I was in the supermarket and saw some and decided to try them at home. (I have also recently came to terms with runny egg yolks. I am proud of myself, if I may say so).

Anyway, this is what we had for dinner last night and I enjoyed my meal! I served it with yummy chicken legs.

Let me know if you want the recipe and I will update this post! I am aware this is not for everybody :).

Some of you asked for the recipe on hour Facebook page (see the link at the very bottom of the site), so here it is.
These are the ingredients for 2 people and served as a main dish. It is a very simple dish and doesn’t require too much of an effort and it tastes great! Even I liked it :)

  • 1 lb Brussel sprouts
  • 1 small onion or half if it’s a really big one, sliced
  • 2 bacon slices cut in lardons
  • 2 TBSP fresh thyme
  • salt
  • pepper
  • 2 TBSP extra virgin olive oil + 1 extra

Preheat the oven to 350° F. Cut the sprouts in half and dispose then in a roasting dish. Add the thyme, salt, papper and olive oil and mix with your hand until all the sprouts are well coated.

Put in the oven for 40 minutes making sure to stir them from time to time. When they turn golden add the the onion and bacon and the extra tablespoon of olive oil and cook for a further 15 minutes. The Brussel sprouts should be golden brown and the onion soft and sweet and the bacon cooked.

About the Author

French girl who just loves to cook!

1 Comment on this article. Feel free to join this conversation.

  1. Tembok June 19, 2012 at 4:42 pm -

    Sunday is a cook day for my house. We cook for the whole week. Even if you do more than what you think you’ll grub on during the week that’s okay. For preiton, I’ll cook 4 pounds of ground beef at one time plus roast a whole chicken plus whatever else I can think of. Get some freezer bags and toss the stuff in there (make sure to squeeze out the excess air). If you’re doing the zone, measure out your blocks, get smaller freezer bags, and then toss that stuff in each bag. You now have a meal ready to go that can go from the freezer to your lunch bag to the microwave (I guess some sort of dish/plate will have to come into play but you get the point). I wouldn’t recommend this with veggies but if you’re making a preiton dish (soups, braised meats, chili, etc.), for sure. Planning food for the week is a great way to avoid the sodium drenched gamble that is eating out.

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