ROASTED BRUSSELS SPROUTS WITH BACON RECIPES

Name: Roasted Brussels Sprouts with Bacon
Prep time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 1 1/2 lb Brussels sprouts; 1 small red onion, peeled and cut into 1/2-inch wedges; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 5 slices bacon, crisply cooked and crumbled

ROASTED BRUSSELS SPROUTS WITH BACON RECIPE - PILLSBURY.COM

Roasted Brussels Sprouts with Bacon Recipe - Pillsbury.com image

Try a taste of these roasted Brussels sprouts and bacon, and you will be coming back for more! The perfect side dish to complement any main dish.

Provided by Pillsbury Kitchens

Total Time 50 minutes

Prep Time 20 minutes

Yield 6

Number Of Ingredients 6

Ingredients

1 1/2 lb Brussels sprouts
1 small red onion, peeled and cut into 1/2-inch wedges
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
5 slices bacon, crisply cooked and crumbled

Steps:

Heat oven to 400°F. Remove any wilted leaves from Brussels sprouts, and trim stem close to heads; cut in half. Spray 15x10-inch pan with sides with cooking spray. Place Brussels sprouts and onion wedges in single layer in pan.
Drizzle evenly with olive oil. Sprinkle with salt and pepper; stir gently to coat.
Roast uncovered 25 to 30 minutes or until tender and lightly browned. Sprinkle with cooked bacon.

Nutrition Facts : Calories 140 , CarbohydrateContent 9 g, CholesterolContent 5 mg, FatContent 2 , FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 2 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 2 g, TransFatContent 0 g

ROASTED BRUSSELS SPROUTS WITH BACON RECIPE | ANNE BURRELL ...

Roasted Brussels Sprouts with Bacon Recipe | Anne Burrell ... image

Provided by Anne Burrell

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 2 servings

Number Of Ingredients 7

Ingredients

12 Brussels sprouts
Extra-virgin olive oil
Kosher salt
Pinch crushed red pepper flakes
1/4 cup pine nuts
2 slices slab bacon, cut into lardons
1 block Parmigiano-Reggiano

Steps:

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.

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