A bit of bacon and a few cloves of garlic turn regular roasted brussels sprouts into something fairly spectacular flavor-wise in this super-simple recipe.
Tip: When working with brussels sprouts, save time by working like a professional cook and do all like prep work at once. In this case, trim all the sprout stem ends before then removing all the outer leaves.
- 1 pound Brussels sprouts
- 2 to 6 cloves garlic
- 2 slices bacon
- Optional: 1/4 teaspoon fine sea salt
- Preheat an oven to 375 F. While the oven heats, cut off and discard the stem ends of the Brussels sprouts. Remove the darker outer leaves of the Brussels sprouts (you can discard these, or save them to use in Seared Brussels Sprout Leaves). Cut larger sprouts in half, if you like. (You may want to check out How to Roast Brussels Sprouts for step-by-step photos of preparing Brussels sprouts for roasting.)
- Put prepared brussels sprouts in a roasting pan.
- Peel garlic cloves and cut them into two to four pieces each. Scatter the garlic over the brussels sprouts.
- Cut the bacon into small pieces; scatter over the Brussels sprouts.
- Cover the roasting pan with foil and cook until bacon just starts to render its fat and Brussels are a bit tender about 20 minutes. Remove foil, toss everything around a bit, and continue roasting until Brussels sprouts are tender, bacon is browned, and garlic is tender and browned 20 to 30 minutes.
- Taste and sprinkle with salt if needed (some bacon is saltier than other bacon). Serve the Brussels sprouts hot.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||3 g|