Roasted Brussels Sprouts with Bacon

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

Total Time:
45 min
Prep:
15 min
Cook:
30 min

Yield:
6 to 8 servings
Level:
Easy

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
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.

  • Photograph by Ryan Liebe


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    This recipe is featured in:

    Winter Produce Guide