Brussels sprouts are more than stinky.

I can’t even tell you how many times I’ve watched people’s faces twist into disgust at the mention of “brussels sprouts.”

They stink.

They taste awful.

Why would anyone eat those?

Um, because they taste like candy if you cook them the right way? Don’t look at me like that, it’s true.

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Roasted Brussels Sprouts with a bacon, mustard and walnut vinaigrette

 INGREDIENTS:

  • 1 1/2 pounds Brussels sprouts, halved
  • 3 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Package of bacon, cut into bite-size pieces
  • 1/2 cup walnuts, coarsely chopped
  • 2 cloves garlic, sliced
  • 2 shallots, sliced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey
  • 1 tablespoon grainy mustard

DIRECTIONS:

  • Preheat the oven to 450 degrees Farenheit. Toss the Brussels sprouts with 2 tablespoons of the oil and sprinkle with salt and pepper on a rimmed baking sheet. Spread them out on the baking sheet and roast, stirring once or twice during the cooking process, until they’re tender and charred in spots, about 35 to 40 minutes.
  • While the roasting process is going on, add the bacon to a medium saute pan and render over medium heat, 1 to 2 minutes. Add the remaining 1 tablespoon oil, walnuts, garlic, shallots and a pinch of salt. Cook it all until the bacon is crispy, being careful not to burn the walnuts. In a separate bowl, stir the vinegar, honey and mustard with a fork. Whisk this mixture into the bacon one. Season the whole thing with salt and pepper, to taste.
  • Once the sprouts are done, transfer them to a large mixing bowl, add the bacon mixture and toss well.
  • Eat, and be dazzled. Veggies aren’t so bad, eh?
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