RECIPE: Crispy Brussels Sprouts


My friend Paul Faust asked how I make my Crispy Brussels Sprouts as part of Two-Minute Tuesday. I did one better, and created a video. Check it out on my Facebook page or my Instagram TV.

serves four

One pound Brussels sprouts, ends trimmed off and cut into quarters
Three slices bacon, chopped
One tablespoon olive oil
One tablespoon Balsamic glaze or your favorite fruity vinegar

Heat oven to 400 degrees.
Toss Brussels sprouts in olive oil. Sprinkle with salt and pepper
Roast 10 to 15 minutes.

While Brussels are cooking, heat sauté pan. Sauté bacon until thoroughly cooked. Remove from heat and drain on paper towels.

While Brussels are still hot, drizzle with the balsamic glaze or vinegar and toss with bacon.