Recipe courtesy of Anne Burrell
Roasted Brussels Sprouts with Bacon
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 2 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 298
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 376 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 298
- Total Fat
- 23 g
- Saturated Fat
- 5 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 13 g
- Cholesterol
- 19 mg
- Sodium
- 376 mg
Ingredients
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, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.
- Place the pine nuts on a sheet tray 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 a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.
- Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.
