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Roasted Brussels Sprouts with Bacon

Recipe courtesy of Anne Burrell

From: Food Network Magazine

Recipe courtesy of Anne Burrell

Watch how to make this recipe.

From: Food Network Magazine

Roasted Brussels Sprouts with Bacon

Name: Roasted Brussels Sprouts with Bacon
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 6 to 8 servings
Ingredients: 2 pounds Brussels sprouts, trimmed; Extra-virgin olive oil; Kosher salt; Pinch of red pepper flakes; 1/3 cup pine nuts; 6 ounces slab bacon, cut into lardons; Parmigiano-reggiano, for topping

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Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 to 8 servings

"Brussels sprouts are no longer the plain green balls of holidays past!"

Level: Easy
Total: 45 min

Prep: 15 min
Cook: 30 min

Yield: 6 to 8 servings

Ingredients

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2 pounds Brussels sprouts, trimmed

Extra-virgin olive oil

Kosher salt

Pinch of red pepper flakes

1/3 cup pine nuts

6 ounces slab bacon, cut into lardons

Parmigiano-reggiano, for topping

Directions

Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.
While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan.
Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.