Growing up in the UK we always had sprouts as a side dish at Christmas – usually picked from the garden on a cold morning and our fingers went numb! Sprouts go well with turkey as does bacon (often wrapped around a sausage). Hence, sprouts and bacon make a good team. The sprouts are tossed in olive oil before roasting. The bacon – thickly sliced and cut into small strips – is mixed with the sprouts and then put in the oven for an hour at 400 degrees.
2 pounds of sprouts – prepared by cutting the bottoms off and removing the outer leaves. Ideally the sprouts should be relatively small, so if not, cut them into halves or quarters.
2 tbsp. olive oil seasoned with salt and freshly ground black pepper
6 rashers of thick bacon – cut into thin slices
Place sprouts in a bowl and toss well with seasoned oil, then place in a roasting dish.
Add the bacon and mix well.
Roast in oven for an hour and turn them over every 20 minutes.
