This morning I decided it was time for a new recipe. I had left over horseradish from Passover and for some reason thought it would be awesome mixed with brussel sprouts. Don’t ask me why I thought that. Even though the end result was the exact opposite of what I was expecting, it’s delicious.
- 1 bag of brussel sprouts, ends cut off and halved
- 3 tablespoons of prepared horseradish
- 5 strips of bacon, cut into pieces
- 3 tsp of olive oil
For those wondering, this is the bacon that I buy from Trader Joe’s. It’s not that expensive, nitrate free, uncured etc.
I first cut off the ends of my sprouts. And then cut them in half. If you have particularly large sprouts, you could cut them even smaller but for me halved is good. Put them into a plastic bag. Add the oil and the horseradish. Then I massaged it until my sprouts were evenly covered. It’s the same way I’ve done regular roasted brussel sprouts in the past.
Then I emptied everything onto a baking sheet lined with some aluminum foil. And then sprinkled the chopped bacon directly on top. Cook at 350 degrees (F) for 20-25 minutes.
I knew that roasted brussel sprouts are amazing. And honestly, bacon added to anything is a win. However I was expecting the horseradish to make it spicy. Sort of like when I add red pepper flakes. False! When cooked, the horseradish actually turned sweet! Apparently when exposed to heat, the mustard oils are destroyed so it loses its hotness and becomes sweet and a little nutty. Good to know for future recipes.
Let me know if you give it a try. This is definitely a beginner recipe, so all of my beginner cooks should give it a shot.