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Green Balls of Heaven

Even if you don't love Brussels, give this recipe a chance. It may be just what you need to fall in love with this little veg.
Course Side Dish
Cuisine American
Author The Cowgirl Gourmet slightly adapted this recipe from Cin-Cin Restaurant and Wine Bar in Los Gatos, California which was later printed in the San Antonio Express-News


  • 1 pound Brussels sprouts halved with core removed along with any discolored external leaves
  • 3-4 slices applewood sliced bacon cut in half (or three strips, depending on the width of the bacon) lengthwise and then finely diced cross-wise
  • 1/2 small Vidalia or other sweet onion finely diced
  • 1 1/2 tablespoons white truffle oil optional*
  • 2 tablespoons extra-virgin olive oil or more if you omit the truffle oil, see note below
  • 1 tablespoon apple cider vinegar
  • Salt to taste
  • Pepper to taste
  • Parmesan Pecorino or Grana Padano cheese, for garnish
  • Minced chives optional garnish


  1. In a large bowl, combine Brussels sprouts, bacon, onion and oils and marinate overnight or at least four hours.
  2. When ready to prepare, preheat the oven to 550 degrees. Drizzle a touch of olive oil on the sheet tray and then taking the time to make sure the cut-side of each sprout is down.
  3. Place in the oven and roast until caramelized, about 16-20 minutes, depending on how you like them cooked, so keep an eye on them. The trick, though, is to make sure the bacon gets crispy as well, which is why it needs to be finely diced.
  4. When it is ready, remove from the oven, add the cider vinegar and toss to coat. Add a little salt and pepper to taste and top with grated cheese and chives.
  5. Serve immediately.

Recipe Notes

If you do not have any truffle oil, just replace the 1 1/2 tablespoons with extra virgin olive oil.