Lots of people are convinced they don’t like Brussels sprouts, but often that’s simply because they haven’t had good Brussels sprouts. This recipe for bacon-roasted Brussels sprouts is designed to change those people’s minds—because not only does bacon make everything better, but in this case, these sprouts will change your mind about them as a food item.
Bacon Roasted Brussels Sprouts
Category: Appetizer, Dinner side
Calorie Count: 235
Macronutrient ratio: Carb-induced calories—7%
Protein: 8 grams Carbohydrates: 4 grams Total Fat: 20 grams
Ingredients
- 1 pound Brussels sprouts
- 2 tablespoons bacon fat
- 3 tablespoons butter
- 1 cup shredded Parmesan cheese
- 1 tablespoon balsamic vinegar
- 2 minced garlic cloves
- 1 teaspoon salt
- 1 pound Brussels sprouts
- 2 tablespoons bacon fat
- 3 tablespoons butter
- 1 cup shredded Parmesan cheese
- 1 tablespoon balsamic vinegar
- 2 minced garlic cloves
- 1 teaspoon salt
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Rinse and trim your Brussels sprouts; if they are large, cut them in half.
- Toss the Brussels sprouts in a gallon freezer bag with your bacon fat and balsamic vinegar before spreading them on a large rimmed baking sheet. Season with salt.
- Roast your sprouts for 20 minutes before stirring and roasting another 10 minutes. If after 30 minutes the sprouts are still not well-browned, roast an additional 5 minutes.
- While the sprouts are roasting, melt your butter in a small saucepan before adding the minced garlic. Saute the garlic until soft, then set aside where it will stay warm.
- When the sprouts are done, remove them from the oven and place them in a large bowl. Pour your garlic butter over the Brussels sprouts before adding your shredded Parmesan. Toss well, then serve hot.
Notes
Tools Needed:
- Gallon freezer bag
- Large rimmed baking tray
- Small saucepan
- Large bowl