TINY Kitchen Really, Really Ridiculously Good Looking Roasted Brussels Sprouts with Almonds & Bacon

About three years ago something insane happened.

I fell head over heels in love. IN LOVE I tell you.

With brussels sprouts.

Yep, you read that right.

I had hated brussels with a passion since childhood and yet one fated night, over business talk and wine, I begrudgingly pretended to love them when they were passed my way at a crowded work-related dinner. Little did I know that one single bite would transform my veggie-loving household into what most closely resembles a brussels sprout dreamerie. Yes, a dreamerie.

A little Brussels Sprouts 101 for you:

Don't remove the outer leaves of the sprouts, since these contain the most nutrients.

Also, don't cut or wash sprouts until you're ready to use them.

I do spend a lot of time playing with different brussels recipes, but this one is tried and true and a perfect accompaniment to your pork roast, steak or seafood main dish.

Enjoy!

INGREDIENTS

1 pint brussels sprouts

1/2 cup crushed or sliced almonds

1/4 cup crumbled bacon (I like to bake turkey bacon, cool and crumble)

1 tbs coconut oil (you can sub olive oil)

1 tbs honey

salt and pepper to taste

dash of garlic powder or garlic salt

DIRECTIONS

Pre-heat oven to 425
Select a baking pan with a small lip, and spray with non-stick cooking spray (I like olive oil spray)
Rinse and dry brussels sprouts
Cut the ends off of the brussels sprouts (but not quite flush to the bottom or you'll lose leaves!)
Cut brussels in half lengthwise
Place halved brussels into a medium mixing bowl
Add coconut oil, toss
Add honey, toss
Add remaining ingredients: bacon, almonds, salt and pepper
Spread brusells sprouts out across your baking pan, place in oven
Cook for 15 minutes, check on brussels (with the honey, they'll cook fast and some ovens run hotter than others!)
Turn over brussels, and roast for another 5-10 minutes until browned but not burned
Serve hot!