Don’t turn your nose up just yet, y’all. For real. If you do, you may just be missing out on the best thing ever!
I’m working with Carbonell Olive Oil again and was given the task to create a holiday recipe using one of their olive oils. As I started thinking about the upcoming holiday, I immediately thought about the colors that are often associated with Christmas.
Red and green, y’all! Anytime I see these two colors together, I always think Christmas. (Don’t you?)
I had some brussels sprouts and grape tomatoes on hand, and bacon…you can’t forget the bacon, so I decided to create a side dish for the holidays. And it turned out absolutely, delightfully delicious.
So delicious, in fact, that I didn’t want to share. Thank goodness the kids were at school and the husband was at work. I ate some for lunch and I have the rest in the fridge waiting for me.
Easy recipes are super important to me because I’m always busy. I love spending time in the kitchen cooking and tasting (let’s just admit that the tasting is the best part), but my schedule doesn’t always allow me that luxury. So when I tell you this was an easy recipe, you can rest assured that it is an easy recipe.
- 1 lb brussels sprouts, cut in half
- 1 pint grape tomatoes
- 1 tsp minced garlic (or 2 garlic cloves, minced)
- 3 tbsp Carbonell Extra Virgin Olive Oil
- sprinkling of salt and fresh ground black pepper
- 8 slices bacon, cut into 1" or smaller pieces
- 1/2 cup onion, diced
See, easy peasy and so delicious.
I love the combination of flavors in this dish. The richness of the Carbonell Extra Virgin Olive Oil, paired with the slightly sweet flavor of the roasted brussels sprouts, the smokiness of the bacon…I could go on and on, folks.
For the longest time I was scared of brussels sprouts, but when they are cooked right, they are incredibly tasty and delicious. And let’s face it, anything that pairs good with bacon, well, it’s a keeper in my book. You can boil, steam and stir-fry brussels sprouts, but my favorite way to cook them is roasting them.
Do you like brussels sprouts? What is your favorite way to cook them?