As I park the brussels in the oven, my mind goes to what I can do while they cook. I could start the laundry, do the dishes, plan next week’s Thanksgiving table decor… Dishes first. Then laundry. Then some quick pics of the dish before it inevitably becomes my lunch. Such is the life of a food writer who works from home. I’m constantly torn between the work and home to-do lists.
I can’t imagine that this is uncommon, for those who work from home. I have a dedicated office space. But, it’s in our house. So, I will hear the washer stop washing and know it’s time to change the load. I will see the full dishwasher and empty it.
This isn’t a complaint. I love working from home. I just need to be better at prioritizing work during work time, and home stuff during home time. I’m getting there. Slowly.
This dish is a mish mash of work and home. It may end up on our Thanksgiving table. But, I wanted to share it here in case you need some help with your menu. It’ll be great alongside the turkey and stuffing. But, it will also make a great, easy weeknight dinner. I might serve it alongside some polenta, or with a big salad and some cornbread.
If you’re gonna make it for Thanksgiving, it may be the easiest Thanksgiving side dish. Ever. Unless you’re a can of cranberry sauce lover. Are you? I’m not, but I’ll eat it gladly if it’s served to me.
I tossed some halved brussels sprouts with oil and salt. Then I added some chopped bacon. Optional, but delicious. If you don’t eat bacon, you could throw in some tempeh bacon at the end.
My brussles were a little old. Read: farty smelling. Opt for the freshest brussels possible.
I roasted them on high heat for a bit, then tossed them with some balsamic vinegar, maple syrup, and garlic.
After their tossing, they roasted for a bit longer. Then, done. I added a bit more balsamic, some spicy pepitas, and a bit of Maldon salt. It made for an easy, sweet and savory dish.
Roasted Brussels and Bacon
- 1.5 pounds brussels sprouts, ends trimmed, halved
- 1 tablespoon oil (I used grapeseed)
- 1 teaspoon salt
- 4 strips bacon, chopped (optional)
- 1/4 cup balsamic vinegar
- 1 tablespoon maple syrup
- 1 tablespoon minced garlic
- topping: more balsamic vinegar, Maldon salt, spicy pepitas
- Pre-heat the oven to 425°F.
- Toss the brussels sprouts with the oil and salt. Lay them cut-side down on a baking sheet and sprinkle the bacon around the pan. Roast until they’re beginning to brown, about 15 minutes.
- Whisk the balsamic vinegar, maple syrup, and garlic. Pour over the brussels sprouts and toss so they’re evenly coated and spaced out. Return to the oven and bake until sprouts and bacon are crispy, about 10 minutes more.
- Serve topped with a drizzle of balsamic vinegar, a sprinkle of Maldon salt, and some spicy pepitas.