Roasted Brussels Sprouts with Bacon
Roasted Brussels Sprouts with Bacon is a gluten free and primal main course. This recipe serves 8. One serving contains 417 calories, 18g of protein, and 34g of fat. For $2.13 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. This recipe from Foodnetwork has 1087 fans. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of bacon, red pepper flakes, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 88%, this dish is outstanding. Users who liked this recipe also liked Roasted Brussels Sprouts and Bacon, Roasted Brussels Sprouts {with Bacon}, and Roasted Brussels Sprouts with Bacon.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
6 ounces slab bacon, cut into lardons
2 pounds Brussels sprouts, trimmed
Kosher salt
Extra-virgin olive oil
Parmigiano-reggiano, for topping
1/3 cup pine nuts
Pinch of red pepper flakes
Equipment:
oven
baking sheet
frying pan
peeler
Cooking instruction summary:
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
Step by step:
1. Preheat the oven to 400 degrees F.
2. 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.
3. 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.
4. Remove from the pan.
5. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.
6. Photograph by Ryan Liebe
Nutrition Information:
covered percent of daily need
