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Roasted Brussels Sprouts and Bacon

Serves 6

50 min

Roasted Brussels Sprouts and Bacon

Recipe GLPRe5f8d27162aea8

0.0(0)
Side Dish
50 min
Servings: 6
Air Fryer
Oven
SNAP eligible

Crispy roasted Brussels sprouts tossed with melted ghee and topped with rendered bacon pieces, finished with a tangy aged balsamic vinegar drizzle. A simple, flavorful side that works perfectly as a main course. This recipe offers both oven and air fryer methods for your convenience.

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Ingredients

1½ pounds Brussels sprouts, trimmed and halved

2 tablespoons Melted ghee, avocado oil, or extra virgin olive oil

Kosher salt

Freshly ground black pepper

4 slices Bacon slices, diced (sugar-free preferred)

1 tablespoon Aged balsamic vinegar

Directions

  1. Preheat your oven to 400°F with the rack positioned in the middle, or prepare your air fryer for 400°F operation.

  2. Trim the stem ends and remove any yellowed or damaged outer leaves from the Brussels sprouts. Cut each sprout in half lengthwise. In a large bowl, combine the halved sprouts with the melted ghee or oil, and season generously with kosher salt and freshly ground black pepper. Toss until all pieces are evenly coated.

  3. For oven method: Arrange the seasoned Brussels sprouts cut-side down on a parchment or foil-lined rimmed baking sheet in a single layer. Scatter the diced bacon pieces evenly over the top. Roast for 30 to 35 minutes, stirring and rotating the pan every 10 minutes, until the sprouts are tender with caramelized, golden-brown edges and the bacon is crispy.

  4. For air fryer method: Divide the seasoned Brussels sprouts and bacon into two batches. Place the first batch in the air fryer basket and cook at 400°F for 12 to 15 minutes, shaking the basket halfway through. The sprouts and bacon should be browned and crispy when done. Transfer to a serving vessel and repeat with the second batch.

  5. Once cooked (using either method), taste and adjust seasoning with additional salt and pepper if needed. Drizzle the aged balsamic vinegar evenly over the finished dish and serve warm.