I’m always looking for a fun way to dress up normally boring vegetables, and what better way to add some flavor than with bacon. Brussel sprouts already pack a pretty unique punch of flavor on their own, and they are pretty simple to cook. Roasting them on a sheet pan with some olive oil, salt, and pepper is my preferred method.
Brussel sprouts will crisp up during the roasting process if you don’t add a healthy amount of oil to them. This is where I got creative with the bacon drippings: about halfway through cooking, I tossed the brussel sprouts in a coating of the bacon grease to give them a little extra flavor.
This is the perfect side dish for any week night meal, and it can also be excellent if you’re looking for a fun side to bring to a dinner party or get together. I chose bacon for this particular recipe so I could utilize the drippings during the cooking process, but crisped prosciutto would be an excellent option as well. Simply roast a few slices on some parchment paper on a sheet pan at 350 degrees Fahrenheit for 5 minutes, or until crispy.
I like to share my side dish recipes, even if they are especially simple, because I would like Prescription Pantry to be an all inclusive resource for all different types of recipes. If you’re here researching the ingredients for a main dish, and you need a side to go along with it, you wont have to look much further.
Another exciting piece of inspiration behind this dish is that we have started an heirloom garden from seed for the year, which will include, yes, brussel sprouts! So I’ll be looking for lots of exciting ways to cook them up.
Roasted Brussel Sprouts with Bacon
Ingredients
- 1 pound brussel sprouts
- 6 slices thick cut bacon
- 2 tbsp olive oil
- 1 lemon
Instructions
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Preheat the oven to 425 degrees Fahrenheit. Rinse the Brussel sprouts and cut them into halves.
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Toss the halved Brussel sprouts in a large bowl with a large drizzle of olive oil. Season generously with salt and pepper.
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While the oven is preheating, cut the bacon into 1/4 inch strips. Cook in a large pan over medium heat about 8 minutes or until fully cooked and crispy. Do not drain the excess grease.
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Roast the Brussel sprouts on a large sheet pan for 25 minutes. About halfway through, remove the Brussel sprouts from the oven and toss with a spatula. Drizzle the Brussel sprouts with the excess bacon grease and return to the oven.
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When the Brussel sprouts are fully cooked, remove from the oven. Add a squeeze of lemon and combine with the bacon. Season with more salt and pepper.
Kitchen tools used to create this recipe:
Making avocado toast is so simple, I was almost unsure if I should even include this as a recipe, especially if some of you are going to forego owning a home to eat it. For anti-early birds like me, this is one of the quickest breakfasts you can make, besides maybe, a granola bar or a pop tart, AND, it’s healthy!
