Roasted Brussels Sprouts with Bacon

Brussels sprouts have a bad reputation and seem to come out only at Christmas and Thanksgiving. However, eating more of these low-calorie, nutritionally dense vegetables could add great benefits to your diet.

They are one of the better green vegetable sources of protein, and just one serving meets the daily vitamin C and vitamin K requirements.

 

Brussels sprouts are a part of the cruciferous vegetable family, all of which supply a rich variety of nutrients with few calories. Cruciferous vegetables should be at the very top of most people’s grocery lists when looking to enrich your diet.

 

Here are some key points about Brussels sprouts.

Brussels sprouts are particularly high in protein when compared to other green vegetables.

There is a range of potential health benefits associated with Brussels sprouts, possibly including eye and bone protection.

Brussels sprouts should not be overcooked as this reduces nutrient levels.

 

Many studies have suggested that increasing consumption of Brussels sprouts and similar cruciferous vegetables can decrease the risk of obesity, diabetes, heart disease, and overall mortality.

 

They can also promote a healthy complexion, increased energy, and overall lower weight.

 

Roasted Brussels sprouts with bacon are so easy to make with only 2 basic ingredients! They pair very well with meats and are a favorite during holidays! You can play around with the ratio of sprouts to bacon depending on everyone’s liking. We like to use 2 strips per person, but it can easily be 1 or even 3! You can also make these in advance and then reheat them in the oven until warm.

 

Ingredients

Servings: 4

1 lb brussels sprouts

2 tbsp olive oil

8 strips bacon

salt

pepper

 

Instructions

 

Preheat the oven to 375°F and cut the ends off of each brussels sprout, it’s too tough. Then cut each in half, or even in quarters if they’re very big.

Throw them in a deep bowl and toss with olive oil, salt, pepper and any other spices you like. We sometimes toss them in red pepper and cumin!

Pour them out onto a greased baking sheet making sure to leave a little bit a room between them. They don’t all need to be on the same side, they’ll all roast up nicely even if they look messy on that sheet.

Place the baking sheet into the oven and bake for about 30 minutes. Halfway through, reach in to the oven and give the baking sheet a good shake so that the brussels sprouts rotate a little.

While the brussels sprouts are baking, fry up as much bacon as you’d like. We use 2 pieces for each person we’re feeding.

When the bacon is cooked to your liking, chop it up into small pieces, roughly a half inch big, You want them bite sized.

When the brussels sprouts have shriveled a bit and blackened, they’re ready! Take them out of the oven and toss them in the same deep bowl with the bacon bits.

Serve onto plates and give one last sprinkle of salt!

Enjoy!

 

MACROS PER SERVING:

  • 278 Calories
  • 21g of Fat
  • 15g of Protein
  • 4g of Carbs

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