Why is it that the combination of high heat, and a touch of smokey bacon can bring on such great marriage of flavor? The caramelization of veggies that takes place in the oven is magical. These sprouts are full of flavor with some textural variations. The leaves that fall to the side end up a bit crispy, kind of like a chip. No boiled sprouts around here. No way.
As I state over and over again, all we need are just a few clean ingredients and we end up with a dish that is loaded with flavor and good for you nutrients.
Benefits of Brussels Sprouts
If we are gonna eat our sprouts we might as well find out some more info about this petit cabbage. Click on the link below to learn more about the phytonutrients and antioxidants found in these cruciferous orbs.
Bacon Choices
The good news is a little goes a long way when it comes to bacon. We don’t want to eat loads of the stuff because certain types tend to be high in fat. When we are mindful and seeking balance, a hint of bacon added to a recipe can make it taste rich and decadent…..without the guilt.
I prefer to use nitrate free/uncured turkey bacon, but I am not opposed to a bit of uncured pork bacon instead. I just trim off the extra fat to keep it within reason.
Trader Joes: Yummy uncured, pre cooked bacon.
Applegate Farms: Quite a few choices, both Organic and Uncured.
Roasted Brussels Sprouts {with Bacon}
(about 4 servings)
1 lb. Brussels Sprouts, rinsed, dried and halved
4 slices Cooked Bacon (any variety you like,) trim excess fat, chopped into small pieces
Garlic Cloves: The more the merrier! I used about 8. Peeled and sliced in half.
Salt and Pepper to taste
Olive Oil: Spray or a splash
Smoked Paprika
- Preheat oven to 375˚ with rack in the middle.
- Cook, blot excess fat from Bacon (if needed) and chop into small pieces
- Toss Sprouts with Bacon, Garlic Cloves, Salt and Pepper and Olive Oil
- Put Sprouts on a Parchment or Silpat lined cookie sheet in a single layer (don’t heap them on top of each other or they will steam, not roast.) You can spray with Olive Oil if you didn’t all ready use it.
- Roast Sprouts for about 25 minutes, until they are lightly browned on all sides. Toss a few times while cooking.
- Top with a dusting of Smoked Paprika before serving
Fresh Serving Suggestions:
- Toss warm Brussels Sprouts with a crispy green chopped salad. Top with some blue cheese crumbles and lemon juice or light vinaigrette.
Pair your Sprouts with the following FFC recipes:
{ 4 comments… read them below or add one }
Nothing better than roasted veggies on a crisp fall day! No boiled veggies with all the nutrients in the water and nothing left in the veggie. Amazing how roasting adds so much flavor. You are a wealth of information. Not just recipies but so much info about products and how to use them. You have spent so much time researching and creating. You have obviously put your heart and soul into this endevour. Thank you so much! The “Marla twist” is what makes it taste so good. Keep ‘em coming! Bought a cauliflower yesterday. Any thoughs on Cauliflower puree? Want more comfort food to enjoy in front of the fire!
Marla,
I’ve been going through your blog and your recipes are super cool! What great twists and healthy ideas. I’ll be coming back to visit!
Laura
My girlfriend and I simply love brussels sprouts. Roasting them seems to bring out their intrinsic nutty flavor. Throw in some bacon and you have the perfect fall side dish. Can’t wait to try this recipe.
OMG! This sounds so delicious! I already like brussels sprouts, but I think with this recipe I could LOVE brussel sprouts! Thanks so much for the inspiration and the fabulous tips — I finally remembered to buy smoked paprika at the grocery store this weekend and can’t wait to try it! You are amazing!