These roasted Brussels sprouts with bacon will turn anyone into a Brussels sprouts lover.
Roasting brings out the best in brussels sprouts, turning them crisp tender and lightly browned, and with a slightly sweet flavor. If you've only tried steamed or boiled brussels sprouts, give roasted brussels sprouts a try. There is no comparison.
Brussels sprouts are also low in calories, high in fiber, and high in Vitamin C, and will last a long time in the refrigerator, like cabbage. In fact, they are in the same family. I have actually shredded them raw and included them in slaws and salads. It's nice when you don't have to buy a large head of cabbage when there are just two of you.
Plus, there's bacon!
Ingredients You Will Need:
You will only need five ingredients. You can add some freshly ground black pepper if you like too.
Brussels Sprouts: Look for smaller, greener ones. I used organic ones from Melissa's Produce.
Bacon: A magical ingredient. Use a bacon that is not thick-cut.
Onion: You will need 1/2 an onion. Choose an onion that is sweeter.
Apple Cider Vinegar.
Hot Honey: It adds a nice sweet spiciness to this dish and goes so well with the bacon.
To Make These Roasted Brussels Sprouts:
First, cook the bacon in a large oven proof skillet and then set the bacon pieces aside on paper towels. Drain the fat, saving some of it for later.
Next, add the brussels sprouts to the same pan and then roast them in a 450 degree oven for about 20 minutes. Transfer them to a platter.
After that, spread the brussels sprouts on a serving platter and then add the reserved bacon fat to the pan and sauté the onions until tender. Stir in the vinegar and hot honey and cook for a couple of minutes more.
Finally, spread the onion mixture over the sprouts and top with the bacon.
Equipment You May Need:
You will need a large (3 to 3 1/2 quarts) oven proof skillet for both cooking on the stove top and in the oven. Brands I like are Made In and All-Clad.
Be careful after transferring the pan from the oven because the handle will be super hot, even while still sitting on the stove top after being in the oven. It's a good idea to place a potholder on the handle as a reminder.
Storage and Leftovers:
Keep leftovers in the fridge for up to three days. You can reheat them on the stovetop.
Farmers Market Week:
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Roasted Brussels Sprouts with Bacon
These roasted Brussels sprouts with bacon will turn anyone into a Brussels sprouts lover.
Ingredients
- 1/4 pound sliced bacon, cut, widthwise, into 1/2 inch slices
- 1 pound brussels sprouts, trimmed and halved
- 1/2 sweet onion, peeled and diced
- 3 tablespoons apple cider vinegar
- 2 tablespoons hot honey
Instructions
- Heat the oven to 450 degrees F.
- Cook the bacon in the skillet until crisp. Using a slotted spoon or spider strainer, move the bacon to a paper towel lined plate.
- Drain the bacon fat from the pan, reserving about 1 tablespoon.
- Add the sprouts to the same pan, give them a stir, and place the pan in the oven. Roast for 20 minutes. Transfer the cooked sprouts to a serving plate.
- Add the the reserved bacon fat to the hot pan (don't touch the handle with your bare hand) and then add the diced onion. Cook until tender and lightly browned about the edges. Add the cider vinegar and hot honey and cook, stirring, for about two minutes. Place the mixture over the brussels sprouts and top with the bacon.
- Serve.
Nutrition Facts
Calories
143Fat (grams)
8 gSat. Fat (grams)
3 gCarbs (grams)
15 gFiber (grams)
3 gNet carbs
12 gSugar (grams)
9 gProtein (grams)
5 gCholesterol (grams)
12 mgRecipe adapted from Food Network.
