Roasted Brussels Sprouts with Bacon
User Reviews
5
Roasted Brussels Sprouts with Bacon
Description
Roasted Brussels Sprouts with Bacon begins by trimming and halving the Brussels sprouts for even cooking and maximum caramelization. Tossed with chopped red onion and chopped bacon, the vegetables are coated with olive oil, freshly ground salt and pepper, and optionally red chili flakes for a bit of heat.
The mixture spreads out on a baking sheet and roasts in a preheated oven at 400°F for 30 to 35 minutes, stirring halfway through to promote even browning. The bacon renders fat that flavors the sprouts and onion as they soften and brown. After roasting, apple cider vinegar is drizzled over the sprouts and quickly tossed, adding acidity and balance to the rich flavors.
This side dish pairs well with roasted meats or holiday menus and serves about eight generous 1-cup portions. Using uniformly sized Brussels sprouts and slicing them in half enhances caramelization by increasing surface contact with the pan.
Leftovers keep well refrigerated for up to four days and can be reheated gently to preserve crispness. Crushed red pepper flakes are optional and can be adjusted for preferred spice levels.
Ingredients
- 2 pounds Brussels sprouts trimmed and halved lengthwise (see note 1)
- 1 small red onion chopped (about 1 cup, see note 2)
- 8 ounces Bacon chopped
- 2 tablespoons olive oil
- salt freshly ground
- black pepper freshly ground
- 1/2 teaspoon red chili flakes optional, see note 3
- 2 tablespoons apple cider vinegar or white wine vinegar
Instructions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
- In a large bowl, add Brussels sprouts, onion, and bacon.. Drizzle with olive oil and sprinkle with salt, pepper, and red pepper flakes (if using). Toss to coat and spread into a single layer on prepared baking sheet.
- Bake until Brussels sprouts are tender-crisp and browning around the edges, 30 to 35 minutes, stirring halfway through baking time. Drizzle with vinegar and toss to coat. Season to taste with salt and pepper.
Notes
- Choose Brussels sprouts of similar size and halve them for even cooking and better caramelization.
- Shallots can substitute for red onions if desired.
- Red chili flakes are optional; adjust quantity based on preferred spice intensity.
- This recipe yields about eight 1-cup servings as a side dish.
- Store leftovers refrigerated and consume within four days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (1 cup each)
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1 cup | |
| Calories | 220kcal | 11% |
| Carbohydrates | 12g | 4% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 518mg | 22% |
| Potassium | 609mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 903IU | 18% |
| Vitamin C | 97mg | 108% |
| Calcium | 55mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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