Roasted Brussels Sprouts with Bacon

"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
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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

  1. 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.
  2. 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.
  3. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.
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