People have very strong reactions to Brussels sprouts. Loved or hated, there is no in-between. These small sprouts can be delicious, but often get a bad rap. This is almost always because they were not cooked properly.

STEAMING = TERRIBLE. Trust me! Boiled are also not great.

Using the oven or a skillet, you want a nice, roasted golden brown color. And the sheet or pan CANNOT be crowded. When it comes to sprouts, space is your friend. You also need a high enough cooking temp. to avoid steaming.

Normally, fitting dinner on one sheet pan is ideal, but this is one time where that is not recommended. For easy clean-up, cover the baking sheets with aluminum foil.

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BRUSSELS SPROUTS TIPS

• Look for smaller, more compact sprouts
• Trim off the stem and remove any loose leaves
• Halve or quarter for roasting and sautéing
• For more flavor, cook them a bit longer than you’d think. Browner = Better
• They can also be used raw and shredded to make a terrific salad!

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Ingredients in Chicken, Bacon, & Brussels Sheet Pan Supper

• Olive Oil
• Chicken
• Bacon
• Brussels Sprouts

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Are Brussels sprouts baby cabbages?

They look very similar and both come from the same species of plant; however, their tastes and nutritional values are different.

Brussels Sprouts Benefits

1. Packed with 2g protein, 6g carbs, 2g fiber, and only 28 calories per 1/2 cup serving
2. Great source of Vitamin C and Vitamin K
3. One of the best plant sources of Omega-3 fatty acids

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What flavors go well with Brussels sprouts?

     ◊ Bacon

     ◊ Butter

     ◊ Apples

     ◊ Mustard

     ◊ Cider

     ◊ Honey

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