Sometimes, you just want a meal with an off-the-charts comfort factor. Whether your energy is low, you’ve had a bad day or you just feel kind of blah, we’ve all has those moments where we want something easy, we want something delicious, and we want that thing right now.
Enter — these sprouts. Believe me when I tell you, this dish makes me happier than almost anything in the entire world. It’s gluten-free and paleo, but also so easy, so simple, and totally a complete meal. The only hard part is that it uses two frying pans, not one — generally one more than I would like to clean at the end of a long day.
However, it’s so worth it. You roast the Brussels sprouts in a cast-iron skillet until tender, then add crispy bacon and soft onions and finish roasting…with the benefit of the bacon grease left from frying the bacon, which is so good it pretty much can’t be described. And for another savory hit directly to the taste buds, you top everything with a balsamic-mustard vinaigrette once it comes out of the oven.
Feel free to serve this over polenta, grits or anything you like, but I often eat it just like this, in a bowl in front of some brain candy-style television. Enjoy!
- 1 lb Brussels sprouts, quartered
- 1 Tbsp olive oil
- 5 slices bacon, sliced into little half-inch pieces
- 1/2 red onion, chopped
- salt and pepper to taste
- For the dressing:
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- 2 tsp brown mustard
- Preheat oven to 375 degrees. Toss Brussels sprouts in olive oil, salt and pepper to taste, and place in a cast-iron skillet. Roast for about 30 minutes.
- Meanwhile, fry the bacon in another skillet over medium heat until about three-quarters of the way done. Add onions and cook until soft and translucent, about five minutes.
- When sprouts have about 10 minutes to go, oven the oven and pour bacon, grease and onions over the veggies. Stir to coat everything in that bacon grease. Return to oven and continue roasting for 10 minutes or until sprouts are tender.
- Meanwhile, place all dressing ingredients in a small mason jar and shake to combine, or whisk with a fork.
- Remove sprouts from oven. Spoon into serving bowls and top with dressing. Salt and pepper to taste. Yum!