Baked Brussels & Bacon

Yikes, after my last post about the cucumber, they put a hold on my account due to the explicit nature.  Can you believe that??  No?  Ok smarty pants, you’re right.  Truth is, I realized that spending my free time at night preparing and publishing these blog things caused me to forget that the house does not clean itself… nor does the laundry.  Can one of you scientists out there make this happen so I can work on the blog some more please?  Pretty please?  Or just self-cleaning gym pants?  Because that’s what I needed to wash most.  And yes I got that scientist bit from Jason and Deb (if you listen to the 101x morning show, you know what I’m talking about).  I also know that non-shedding dogs exist, but we currently own three highly shedding breeds, meaning I own this house-cleaning duty for the next 10-15 years.   So I apologize for skipping a few nights… but know that just because I don’t post, does not mean I’m not thinking about it.

Moving forward… On Friday night we decided to stay in and watch “Flight” (airplane crash movie with Denzel Washington).  Not to brag, but Scott and I have been pretty cool lately making plans with friends on weekends, so it has been awhile since we’ve watched a movie together from our couch at home.  Twas nice.  And I always enjoy when a movie involves a red head – an immediate connection.  I am pretty sure she was a natural red head too.  And although her character struggled at the beginning, she grew strong and stuck to her beliefs.  Red head power!   Oh you mean there was another plot to the movie?  Of course there was, but either way I recommend the movie because it makes you think.  I enjoy those types of movies and romantic comedies.  And occasional action movies.  Horror movies are a no go.  Like an absolute No Go.

Let’s back track a little more to Thursday night after the gym.  As I snacked on a portion of my Japanese cucumber, (thank you, Sheena, for the education!) I began to chop the ends from my farmer’s market Brussels sprouts.  From there, I added a handful of sliced mushrooms, a few slices of chopped bacon and fresh thyme.  Baked for 20 minutes at 400 degrees, drizzled with some balsamic vinegar, salt and pepper and BAM.  You got yourself a delicious side dish, or main dish if you were feeling the way I did that night.   I am new to preparing cool veggies like this, but I will say this is the BEST Brussels sprouts dish I’ve prepared so far in life.

Baked Brussels Sprouts with Bacon

• 8oz Brussels Sprouts
• 3oz Mushrooms (sliced)
• 4 Slices Bacon (chopped)
• 2 TBS Fresh Thyme
• Sea Salt & Cracked Pepper
• 1 TBS Balsamic Vinegar

Step 1:  CHOP AND ADD.  Heat the oven to 400 degrees.  With your Brussels sprouts, chop the ends, then chop them in half and add to foil or parchment paper lined cookie sheet, followed by mushrooms, thyme and bacon.  With the bacon I spent extra time cutting away the extra fatty parts, but this step is not necessarily necessary.

Left the super fatty parts behind.

Step 2:  SPRINKLE AND BAKE.  With all on the baking sheet, sprinkle with salt and pepper.  Place in the heated oven for 20-30 minutes, checking and stirring every 10 minutes.  My sprouts were smaller than others I have cooked, so they only took about 20 minutes, but I imagine the larger ones taking longer.

Pre-cooked spread on the cookie sheet

Step 3:  VINEGAR IT.  Add the balsamic vinegar based on taste.  I honestly did not perfectly measure this, so know the “1 TBS” is approximate.  Don’t forget the dash of cayenne!

Lasts of the farmer’s market veggies.

We had our friends over again last night and I miiiiight have made some more cinnamon vanilla ice cream.  Post coming soon!  Enjoy the Brussels sprouts for now 🙂

**Check out my FAQ Ingredients Page – leave a comment if there’s something you’d like to see added!