Roasted Brussels Sprouts with Bacon

  • 1 ½ pounds firm and very green Brussels Sprouts
  • ½ lb. bacon
  • Salt and pepper to taste

Serves 6

Preheat oven to 375°

Wash sprouts and cut off stems. Remove any loose leaves. If they’re large sprouts, cut in half and place in bowl.

Fry bacon in a large cast iron skillet until crisp. Remove to paper towel lined plate to drain off excess fat. When completely drained and cooled, crumble into small pieces. Keep bacon drippings in skillet.

Place sprouts in skillet with remaining bacon drippings. Toss to coat. Cook for about 10 minutes, then toss in skillet again. Cover and cook for another 10 to 20 minutes depending on size of sprouts. When fork is able to pierce through a sprout with slight resistance, they’re done. You don’t want them soggy. Remove to serving platter or casserole dish, toss with crumbled bacon, then serve.

Pictured above are sprouts prepared with olive oil and turkey bacon. Not as flavorful, but still tasty and lower on calories and fat.

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