By now you know that I don’t love veggies, but, they are very necessary for a healthy diet. When you only eat a handful of different vegetables, eating them can get old real fast. I needed to try some new side dishes to keep simple weeknight dinners interesting. Cue the bacon! I know, I know, it takes away a bit of the healthy edge. Let’s be honest though, getting my husband to eat brussels sprouts…I had to bring out the big guns.
By sautéing the brussels sprouts in the bacon drippings, you get amazing flavor and don’t forget to add in the leaves that fall off the brussel sprouts when you slice them in half. These leaves roast up to a nice crispy brown, my favorite part of this side dish!
Bacon Roasted Brussels Sprouts
1 lb fresh brussels sprouts, stems removed and halved
8 slices thick cut bacon, sliced crosswise into 1/2″ pieces
kosher salt & fresh ground pepper
1. Preheat oven to 400° F. Cook bacon in a large frying pan over medium-high heat until mostly cooked but not browned, about 7-8 minutes. Use a slotted spoon to remove bacon from frying pan and set bacon aside.
2. Add brussels sprouts to frying pan and bacon drippings. Sprinkle with desired amount of salt and pepper and sauté until lightly browned, about 12 minutes.
3. Transfer brussels sprouts and cooked bacon to a 11×8 baking dish, mix to combine and roast until tender, about 15 minutes.