Roasted Brussel Sprouts

Awhile ago I pan roasted some brussel sprouts, and they were ok, but they were kind of complicated, and they used butter.  I prefer to cook vegetables without butter.  This recipe looked far simpler, so I gave it a try.

The original recipe called for bacon to be roasted along with the brussel sprouts.  I'm sure that would be delicious, and I'll probably try it sometime, but this time I skipped the bacon.  I didn't have any.  I didn't want to go to  the store.  I figured since we were eating pork already as our main course, we didn't really need bacon anyway.

Recipe: (from Sweet Peas and Pumpkins)
1 pound of brussel sprouts
1 tablespoon olive oil
2 slices of bacon, chopped (if using)
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 425 degrees.  Rinse and pat dry the brussel sprouts.  Cut the large ones in half and trim the ends.

Place on a baking sheet and drizzle with olive oil, (bacon), salt and pepper.  Bake for 20-25 minutes.

Verdict:
Mmmm!  I do love green stuff!  These were delicious.  Crispy but still fresh.  I think I like them better than the other recipe - even without the bacon.  And one of the greatest parts was how easy it was.  A perfect easy-to-add side dish to many 20 minute meals.  And in this case, a great side to leftover pork roast.