Roasted Brussels Sprouts and Bacon
User Reviews
5
Roasted Brussels Sprouts and Bacon
Description
This recipe starts with halving fresh, compact Brussels sprouts and tossing them with sliced garlic, olive oil, salt, and pepper, along with chopped bacon. Arranged cut-side down on a foil-lined baking sheet, they roast at 425°F, allowing the flat side of the sprouts to caramelize while the bacon crisps.
The high roasting temperature ensures the sprouts stay crisp on the outside and tender but not mushy inside, avoiding bitterness from overcooking. The combination of garlic and bacon deepens the flavor, giving the dish a rich, smoky character complemented by a mild sweetness from caramelized sprouts.
Ideal as a side, these roasted sprouts pair well with various mains or can be varied by adding lemon juice, vinegar, or pine nuts. Care is taken to select fresh sprouts and coat them well with oil to promote even roasting.
For frozen Brussels sprouts, thorough defrosting and drying before roasting is important to achieve similar results. Leftovers store well in the refrigerator for several days and reheat nicely.
Ingredients
- 1 ½ lbs Brussels sprouts
- 2 Tablespoon extra virgin olive oil
- salt to taste, Himalayan pink
- black pepper to taste, freshly ground
- 2 garlic sliced, cloves
- 4 lices Bacon chopped
Instructions
- Preheat oven to 425 F
- Wash Brussels sprouts, trim ends and cut in half.
- Place brussels sprouts and garlic in a mixing bowl and add olive oil, and season with salt and black pepper. Add diced bacon and toss to coat.
- Spread Brussels sprouts & bacon on a foil-lined baking sheet with cut side down. Pop it in the preheated oven and bake at 425 F for about 15 minutes or until the cut side of the sprouts has started to caramelize. Flip them and bake 5 more minutes.
Notes
- Select fresh Brussels sprouts with tight, green leaves, avoiding any opening or browning.
- Coat each sprout thoroughly in oil to ensure crisp roasting and a caramelized exterior.
- Arrange sprouts cut side down in a single layer on a foil-lined baking sheet for even cooking and browning.
- Roast at 425°F to achieve crisp edges and tender insides while preventing mushiness and bitterness.
- Variations include adding lemon juice, balsamic vinegar, apple cider vinegar, or pine nuts for added flavor and texture.
- If using frozen sprouts, thaw completely and remove excess moisture before roasting to promote crispness.
- Store leftovers in an airtight container in the refrigerator up to 4 days; reheat in oven or skillet to retain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 241 kcal
% Daily Value*
| Serving | 201g | |
| Calories | 241kcal | 12% |
| Carbohydrates | 16.9g | 6% |
| Protein | 13.1g | 26% |
| Fat | 15.6g | 24% |
| Saturated Fat | 3.8g | 19% |
| Polyunsaturated Fat | 11.8g | 69% |
| Cholesterol | 21mg | 7% |
| Sodium | 773mg | 32% |
| Fiber | 6.5g | 26% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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