Serves 2
40 min
Roasted Brussels Sprouts with Bacon
Recipe GLPR82e88fe83b5815
Crispy roasted Brussels sprouts tossed with smoky bacon, caramelized shallots, and bright lemon zest, with an optional drizzle of fig balsamic vinegar. A simple yet elegant side dish that's naturally gluten-free and packed with flavor.
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Ingredients
20 Brussels sprouts, washed and halved
5 slices Bacon slices
1½ tbsp Olive oil
to taste Sea salt
to taste Black pepper
2 small Small shallots, thinly and evenly sliced
Lemon zest
1 tsp Fig balsamic vinegar (optional)
Directions
Preheat your oven to 375°F. In a large bowl, combine the halved Brussels sprouts with sea salt, black pepper, and the olive oil. Toss thoroughly until all sprouts are evenly coated with the oil and seasonings.
Spread the Brussels sprouts in a single layer on a baking sheet and place in the preheated oven. Roast for 25 minutes until the edges are deeply browned and the sprouts are caramelized and tender.
While the Brussels sprouts roast, place the bacon slices in a large skillet over medium-high heat. Cook until the bacon is crispy, about 8-10 minutes. Transfer to a paper towel-lined plate and let cool completely.
Once the bacon has cooled, chop it into bite-sized pieces and set aside. In the same skillet, pour off most of the bacon fat, leaving about 1 tablespoon. Add the sliced shallots to the pan and cook over medium heat, stirring occasionally, until they are soft, golden, and caramelized, about 8-10 minutes.
When the Brussels sprouts finish roasting, transfer them to a large serving bowl. Add the chopped bacon and caramelized shallots, then toss everything together gently until combined. Sprinkle the lemon zest evenly over the top.
If using the fig balsamic vinegar, drizzle it sparingly over the mixture and toss gently to coat evenly. Use restraint with the vinegar, as a little goes a long way. Serve warm.
