I must admit, I’ve been a bit obsessed with it recently. I found a local farm that delivers milk, eggs and a few other items, and one day I made the mistake of ordering the bacon.
Now the whole family is hooked.
Normally, I just make a few slices on the weekend, but then I had the great idea to use some to roast vegetables. It only took a slice to change up a pretty standard vegetable side dish in a fun way.
The result was yummy and liked by everyone except the 2-year-old who is hit or miss in the Brussels sprouts department. I’ll convert him or die trying because there’s no way I’m giving up roasted Brussels sprouts. We make them about once a week!
Here’s what I did. (You can easily make this a 425-degree oven. It just may take a little longer.)
- 1 pound Brussels sprouts, cut in half with stems removed
- 1 medium yellow squash, sliced
- 1 slice of bacon, chopped
- Kosher salt
Preheat your grill or oven.
Prepare all the ingredients and put them in a roasting pan; season with salt.
I used a Pyrex dish because my reusable outdoor grill pan finally bit the dust.
Roast over low heat on the grill, tossing every 10 minutes or so.
I keep another burner (not the one under the vegetables) on high, which makes for a hot grill and helps the vegetables cook faster.
Cook until tender, about 30 minutes.
I served it alongside barbecued pork chops.
Note: I leave for Portland tomorrow. I’ll be back next week trying to get back into the groove of cooking my own meals again, I’m sure. 🙂
|Servings||Amt per Serving|
|90||3g||5g||old: 1||new: 2|