Roasted Brussels Sprouts with Bacon

by Marla on November 2, 2009 · 6 comments

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Roasted Brussels Sprouts with Bacon on FamilyFreshCooking.com

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.

Over here we adore bacon. A little goes a long way when it comes to flavor.  We don’t eat loads of it but treat ourselves to it often enough.  When we are mindful and seeking balance, some bacon added to a recipe can make it taste rich and decadent. Nothing compares to the smoky, rich taste of pork bacon, but thankfully there are many options to choose from.

I prefer to use nitrate free/uncured turkey bacon, but I sometimes opt for uncured pork bacon instead. I just trim off the extra fat to keep it within reason. Trader Joe’s has some great options and Applegate Farms has some wonderful organic options.

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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

  1. Preheat oven to 375˚ with rack in the middle.
  2. Cook, blot excess fat from Bacon (if needed) and chop into small pieces
  3. Toss Sprouts with Bacon, Garlic Cloves, Salt and Pepper and Olive Oil
  4. 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.
  5. Roast Sprouts for about 25 minutes, until they are lightly browned on all sides.  Toss a few times while cooking.
  6. Top with a dusting of Smoked Paprika before serving

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{ 6 comments… read them below or add one }

1 angie November 3, 2009 at 9:50 am

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!

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2 Laura Flowers November 9, 2009 at 8:05 am

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

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3 Mike November 12, 2009 at 1:41 pm

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.

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4 Joanna November 16, 2009 at 6:49 pm

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!

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5 Cindy September 26, 2012 at 9:12 am

can I use a different cheese? I dont have blue cheese. I have Bree,parm, & thats it… Thanks Cindy….anymore tips?

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6 Marla September 26, 2012 at 10:07 am

Hi Cindy, try any of those I bet they’ll be delicious!

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