Roasted Brussels Sprouts With Bacon & Leeks


By Shannon O'Donnell

A recent 'Question of the Day' during the 4 pm news centered around 'food that people avoid', or something to that effect.  Mary Nam guessed Brussels Sprouts, and I countered that I LIKED them and that they were actually pretty decent if prepared the right way (hint:  everything tastes better with bacon...!).  A few viewers, like Susan, wrote in to ask if I'd share my recipe, so here it is.  I usually only make it around Thanksgiving, but with the little 'mini cabbages' in season right now, it's the perfect time to bring the recipe out again.


6 oz bacon, diced
1 1/2 pounds small Brussels sprouts, trimmed and halved through the root end
1 to 2 leeks, halved and sliced into 1/4" pieces (white and light green part only)
1 lemon, halved lengthwise, thinly sliced
Salt & pepper to taste
1)  Preheat oven to 400 degrees.
2)  Spread bacon in a 9x13" casserole dish and place in oven about 7-8 minutes (the bacon takes longer to cook than the rest).  Pull out and carefully toss in sprouts, leeks and lemon.  Season to taste with salt and pepper, tossing to coat.
3)  Roast about 20 more minutes, stirring once or twice.  Bacon should be done and sprouts tender but firm (don't overcook!).
Transfer to serving bowl.  Serves 4.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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