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Wednesday, November 4, 2015

Bacon-Roasted Brussels Sprouts

Bacon-Roasted Brussels Sprouts

A couple slices of bacon offer enough drippings to flavor a family-sized batch of brussel sprouts in this skillet-made side dish.

  • 2 slices bacon, cut crosswise into thin strips
  • 1/8 teaspoon crushed red pepper
  • 2 pounds Brussels sprouts, trimmed and halved lengthwise (if large)
  • 1/2 cup thin wedges red onion
  • 2 teaspoons fresh thyme leaves
  • 1/2 teaspoon salt

1. In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.
2. Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400 degrees F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.
3. Transfer to a serving dish and sprinkle with reserved bacon.


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