Preheat your oven to 400° F. Trim the ends and any old outer
leaves from the Brussels sprouts.
Cut the sprouts in half and toss them with extra virgin olive oil,
salt, and pepper. Dump them on a foil lined baking sheet,
making sure to keep everything in one layer. Sprinkle the
diced bacon over everything and pop the tray in the oven.
The sprouts take about 30-35 minutes to roast, so set your
timer for 10 minute intervals x3 to regularly rotate and flip the
sprouts ‘n swine. Check for seasoning and drizzle some of
your favorite vinegar on the finished dish.
I can’t think of an easier-to-make Thanksgiving side (besides
rehydrating a box of nasty and decidedly non-Paleo mashed
potato flakes.
Originally Submitted
1/5/2013
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