When I reflect on famous childhood villains, Scar from the Lion King, Freddy Krueger, and the Leprechaun had nothing on brussels sprouts. They were the bane of every TV kid’s existence. I counted myself lucky that my mother never served them to us. I thought my siblings and I were being spared from unspeakable ickiness. Fast forward about sixteen years to my semi-grown-up life where I have zero fear of the Leprechaun and a much more expanded palate: I am a proud brussels sprouts eater. I must admit that the sprouts featured in this post are the first I have made in my own kitchen and they turned out quite well if I do say so myself! They were also very easy to make. I think the only real challenge here is saying the title of this post three times fast. Try it!
I hope you’ll make and enjoy this dish. Let me know below if you do. Thanks for reading!
- 1 1/2 pounds Brussels sprouts trimmed and cut in halves
- 1/4 cup balsamic vinegar
- 6 slices bacon uncooked and chopped
- 2 ounces Brie cheese chut into half-inch pieces
- sea salt to taste
- black pepper to taste
- olive oil
Preheat oven to 375 degrees.
Place in a large bowl and add salt, pepper, vinegar, and olive oil. Toss until well coated. Add bacon.
Spread out evenly in a shallow pan. Roast for about thirty minutes or until lightly browned.
Sprinkle brie on top and stir so that the heat from the sprouts softens the cheese. Serve immediately.