I have just finished a round of CocoaRoar for Thanksgiving, and seven hundred truffles later, I’m happily catching my breath with a pre-holiday cranberry-ginger daiquiri. When friends come to my apartment to pick up their orders, they’re greeted by the sight of large containers filled with truffles and multiple 6-pound bags of Valrhona chocolate pieces. I can’t count how many times I’ve been asked how I keep from gorging on chocolate all day. But the weird thing is that while I’ve been surrounded by an obscene amount of chocolate this past week, the foods I’ve been most hungry for are cruciferous vegetables. More specifically, I’ve had wicked cravings for Roasted Brussels Sprouts with Bacon And Garlic.
I think Brussels sprouts often get a bad rap, unjustifiably so. I’ve never had an issue with Brussels sprouts, but maybe I just love miniature things, especially baby vegetables. These always look like adorable tiny cabbages to me.
Perhaps my cheerful relationship with Brussels sprouts evolved naturally because my initial introduction to them occurred when they happened to be roasted with some bacon. I am absolutely convinced that you can make anything taste better with bacon. Everyone knows that.