Brussels sprouts are probably my least favorite vegetable.  I hardly ever eat them because I just can’t seem to get myself to like them- although there are still times I make them because I am determined to acquire a taste for them.  The other night I made them as my side to dinner, with bacon…can you even go wrong if there is bacon?  I recently had them this way at a wedding, and they were delicious so I wanted to make them at home.  I think I have only made them with bacon one other time before and they didn’t turn out as I had hoped, so I was very pleased they were good this time.

All you need to do is slice the Brussels sprouts in half (keeping the bottom in tact that holds the vegetable together), chop up some bacon, and season with some garlic powder and kosher salt.  You can cook it all together at the same time.  I didn’t use any cooking oil right away, because I knew the bacon fat would create some grease.  About halfway through cooking, I stirred everything and drizzled with Coconut Oil because they were a bit more dry than I thought they would be.  I did spray my pan with Coconut Oil Pam prior to cooking.  I baked these in the oven at 450 degrees until they were crisp and golden brown, probably about 20 to 25 minutes or so.

I served these as a side dish to Archer Farms garlic herb butter and spinach steak pinwheels from Target!  Tommy doesn’t like Brussels sprouts (even with bacon), so I made him mashed red potatoes to go with his steak.