Okay. I’ll be the first to admit that the tiny cabbages we call Brussels sprouts are kind of gross, when cooked incorrectly. My mother has mastered this recipe, though. Hence, the sulfuric, bitter taste that most people associate with this vegetable is nonexistent. The only downside to this recipe is a longer roasting time and the familiar scent that cooking cabbages has. However, a candle in the same room as your oven will remove the odor in no time and leave you with a delicious recipe with only five minutes of prep time.

Ingredients:

• ¼ cup raw walnuts
• 2 cups Brussels sprouts
• 2 Granny Smith apples
• 8-10 strips of your favorite bacon (thick-cut works best for this recipe)
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375 degrees Fahrenheit.
2. Loosely chop the walnuts into visible chunks.
3. Wash and halve the Brussels sprouts.
4. Wash, peel, and dice the Granny Smith apples.
5. Chop the bacon into half-inch squares.
6. Mix all the ingredients on a baking tray.
7. Bake for 30-40 minutes, or until the sprouts are a golden-brownish hue.
8. Sprinkle the walnuts onto the tray, then bake for another five minutes.