Serves 2
30 min
Roasted Brussels Sprouts with Bacon
Recipe GLPRc09819d8865d4b
Crispy roasted Brussels sprouts halved and caramelized until the edges turn golden brown, then tossed with smoky bacon, caramelized shallots, and bright lemon zest. An optional drizzle of fig balsamic vinegar adds subtle sweetness. This simple side dish is crunchy, savory, and naturally compliant with paleo and whole30 guidelines.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
20 Brussels sprouts, washed and halved
1½ tablespoons olive oil
sea salt to taste
black pepper to taste
5 slices bacon
2 small shallots, thinly sliced
lemon zest
1 teaspoon fig balsamic vinegar (optional)
Directions
Preheat oven to 375°F. Pat the Brussels sprouts dry with paper towels. In a large bowl, combine the halved Brussels sprouts with 1½ tablespoons olive oil, sea salt, and black pepper. Toss until the cut sides and surfaces are evenly coated with oil and seasoning.
Spread the Brussels sprouts in a single layer on a baking sheet, cut-side down. Place in the preheated oven and roast for 25 minutes, until the cut edges are deeply caramelized and turn a rich golden-brown color. The leaves should be slightly crispy.
While the Brussels sprouts are roasting, cook the bacon in a large skillet over medium-high heat until crispy, about 8–10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain and cool slightly. Chop the bacon into bite-sized pieces once cool.
Pour off all but about 1 tablespoon of bacon fat from the skillet. Add the thinly sliced shallots to the remaining fat and cook over medium heat, stirring frequently, until they turn light golden brown and caramelize, about 5–7 minutes. Remove from heat.
Remove the roasted Brussels sprouts from the oven. Transfer them to a serving bowl. Add the caramelized shallots and chopped bacon pieces, and toss gently to combine. Sprinkle the lemon zest over the top.
If using the fig balsamic vinegar, drizzle a small amount over the Brussels sprouts and toss gently to coat evenly. Use sparingly, as the vinegar's sweetness is concentrated. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
