It wasn’t until I started cooking for myself did I learned about the beauty of maple-glazed brussels sprouts. Then again, I’ll always meet people who flat out refuse the sprouts, even when they’re glazed or tossed with some bacon. It’s ok, I understand. I know that many of you have seen recipes for roasted brussels sprouts with bacon, but I have a confession. I don’t particularly like bacon. I’ll eat it if it is served to me, but you won’t find me going out of my way to make it. The flavor (and the smell) is just much too overpowering. I know people who swoon over a whiff of frying bacon, but I’m not in that club. Am I weird for not liking bacon? My favorite part of roasted brussels sprouts are eating the leaves that fall off the sprout during the chopping process. The caramelization on those leaves are out of this world. They’re extra crispy, but they’re at their prime fresh out the oven. I burn my tongue every time, but nothing will stop me from picking at them when they’re still scalding hot. Oops, guess I got caught in the act!
