Thanksgiving can be overwhelming with all the cooking and the hullabaloo so if you can simplify life a bit… why not? This recipe for Brussels sprouts is so easy that you could even let the younger family members get involved in the cooking. This year we are spending thanksgiving at a friends house. I’m working on a sweet potato pie recipe but didn’t quite master it as yet. Stay tuned and I’ll probably have something for you tomorrow!
In the meanwhile from my family to yours… happy thanksgiving!
- 1 lb Brussels sprouts, ends trimmed and halved
- 2 tbsp olive oil
- 1/2 tsp garlic powder (or more as per taste)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 2 strips bacon, roughly chopped (optional)
- Preheat oven to 400°F.
- Put all the ingredients in a large resealable bag (ziploc works great!) except for the bacon.
- Seal tightly, and turn to coat the Brussels sprouts evenly.
- Pour onto a baking pan and place in the center of oven. (Tip: line the pan with aluminum foil – it makes for an easier clean up)
- Roast for 30 minutes, shaking pan every 5-10 minutes to ensure that the sprouts are browned evenly.
- In the meanwhile, cook bacon to desired crispness. (I personally prefer it to be on the crispier side)
- Cool and roughly chop the bacon bits.
- Remove from oven and sprinkle the bacon bits.
- Serve hot.