Brussel sprouts - either you hate'em or you love'em. I'm a lover... my husband, not so much. So I try my darnedest to flavor these up with things like.. bacon! Who doesn't love bacon?! I get my vegetables, hubs gets his pork fat. Funny, reminds me of Labor Law this evening: "tit for tat" negotiations. Our professor actually ran us through an exercise starting with voting to unionize or not to. Majority of class voted to join a bargaining unit. We then submitted formal demands and received counter demands. This evening we concluded the learning exercise with negotiations and one of the top labor law attorneys being our professor's representative. In the end, we got our open book and open note exam. Although we certainly tried for everyone getting A's. But we weren't brave enough to strike...
Ingredients:
- 1 lb brussel sprouts, washed and sliced in half
- 2 Tbsp extra virgin olive oil
- 1 tsp rosemary
- 4 slices bacon, chopped
- 2 Tbsp Balsamic Vinegar
Directions:
1) Preheat oven to 400F.
2) In a bowl, mix the sprouts, oil & rosemary.
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3) Add the bacon to the bowl and mix in with sprouts.
4) Spread the sprouts and bacon evenly in a casserole dish or baking pan. Roast for about 20 minutes, up to 30 minutes. Time to pull them out when they edges start to crisp and they start getting a golden brown tint to them.
5) Optional - transfer into a serving dish.
6) Mix in the balsamic vinegar to the roasted sprouts and cooked bacon.
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