Trying to step outside of my childish pickiness, I decided to whip up a roasted Brussels sprouts recipe courtesy of the ever famous Ina Garten. You see, my brother-in-law is also an avid Brussels man. I figured, shoot 5 star review recipe, let’s do this. Nope, had to choke down every bite.
Go to round three at another dinner party. Threw a few on my plate trying to be polite to the host. Bam! He nailed it. I had to go back for seconds. His secret? Bacon.
This salad is seriously nutritious, yet manly. Meaning the husband will eat it as comfort food no problem. What more can you ask for?
Bacon, Brussels Sprouts and Butternut Squash Salad
- 1 lb Brussels sprouts washed and sliced in half
- 1 in medium butternut squash peeled and cubed 3/4 inch cubes
- 3 slices bacon sliced 1/2 long
- 1 tablespoon olive oil
- balsamic vinegar for serving
Preheat oven to 400 degrees.
Toss butternut squash in olive oil, salt and pepper. Roast in preheated oven for 20-25 minutes.
Throw bacon in a medium skillet and cook until about halfway done. Add Brussels sprouts and cook over medium heat for 10-15 minutes. Stirring occasionally.
The Brussels sprouts should have char spots on them and be tender. (For larger Brussels sprouts, you may have to cook longer).
Toss squash and sprouts together. Add salt and pepper to taste.
Serve immediately topped individually with a drizzle of balsamic vinegar.