These Brussels sprouts are delicious. Honestly delicious. Even people who don’t like Brussels sprouts might go for these – that’s how delicious they are. Combined with homemade cornbread and crisp bacon, the texture and taste of this side dish is sure to please. Make sure you follow the directions carefully for best taste and texture.
1 recipe Better Batter Jiffy Cornbread Mix Clone, prepared and baked, then cubed
1 pound thick cut applewood smoked bacon, fried until crisp, drained, and crumbled, drippings reserved
3 pounds fresh Brussels sprouts, rinsed and (if larger than an inch in diameter) cut in half
1/8 tsp salt
1/8 tsp pepper
1/2 tsp ground nutmeg
1/2 c onion, minced, optional
Prepare cornbread as per recipe directions and cube. Set aside. Prepare bacon, reserving drippings, and set aside.
Preheat oven to 375 degrees. Place half of reserved drippings into a 15 inch jelly roll sheet (this should have a lip to catch any drippings). Add Brussels sprouts and toss well to coat. Sprinkle salt, pepper, and nutmeg over the Brussels sprouts and toss again. Add Cornbread and toss very lightly to coat, again. Spread out into a single layer
Roast for 15-20 minutes or until the Brussels sprouts start to turn golden and become tender-crisp and the cornbread becomes toasty.
Meanwhile, place remaining drippings in a heavy saute pan and saute the onions until translucent and golden brown. Drain well.
Remove Sprouts and cornbread from the oven and place into a serving dish. Top with sauteed onions and crumbled bacon and serve immediately.
Stir gently just before serving to mix all ingredients together.