ROASTED BRUSSELS SPROUTS WITH BACON & PECANS
Crispy roasted Brussels sprouts are one of my favorite winter vegetables. This recipe gets an upgrade from crispy bacon and sweet shallot. A splash of vinegar stirred in at the end brightens everything. This recipe is perfect for winter holidays—make a double batch because they go fast!
Servings 4 people
Ingredients
- 1 pound Brussels sprouts halved
- 4 sugar-free bacon slices chopped
- 2 shallots thinly sliced
- 1 teaspoon extra-virgin olive oil
- Celtic sea salt or kosher salt
- Freshly ground black pepper
- 1/4 cup pecans chopped
- 1 tablespoon balsamic vinegar
Instructions
- Preheat the oven to 400°F. Place the Brussels sprouts, bacon, and shallots on a rimmed sheet pan. Drizzle with the olive oil and season generously with salt and pepper. Toss to coat.
- Substitution tip: Pecans can be expensive, but you can usually find smaller bags in the baking aisle. You can also substitute walnuts or omit the nuts.
- Roast for 35 minutes until the Brussels sprouts are tender. Stir in the pecans and vinegar.
Notes
Substitution tip: Pecans can be expensive, but you can usually find smaller bags in the baking aisle. You can also substitute walnuts or omit the nuts.
DAIRY-FREE, GLUTEN-FREE
Reprinted with permission of the publisher.