Roasted Brussels Sprouts with Bacon

Roasted Brussels Sprouts with Bacon is a gluten free and primal main course. This recipe serves 8. One serving contains 417 calories, 18g of protein, and 34g of fat. For $2.13 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. This recipe from Foodnetwork has 1087 fans. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of bacon, red pepper flakes, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. With a spoonacular score of 88%, this dish is outstanding. Users who liked this recipe also liked Roasted Brussels Sprouts and Bacon, Roasted Brussels Sprouts {with Bacon}, and Roasted Brussels Sprouts with Bacon.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 30 minutes

 

Ingredients:

6 ounces slab bacon, cut into lardons

2 pounds Brussels sprouts, trimmed

Kosher salt

Extra-virgin olive oil

Parmigiano-reggiano, for topping

1/3 cup pine nuts

Pinch of red pepper flakes

Equipment:

oven

baking sheet

frying pan

peeler

Cooking instruction summary:

Preheat the oven to 400 degrees F. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes. Remove from the pan. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top. Photograph by Ryan Liebe

 

Step by step:


1. Preheat the oven to 400 degrees F.

2. Cut the Brussels sprouts in half lengthwise, from top to bottom. Toss the sprouts with olive oil, 1/2 teaspoon salt and the red pepper flakes on a baking sheet. Put in the oven and roast until tender, about 20 minutes. Toast the pine nuts on a separate baking sheet in the oven for the last 5 minutes of roasting the sprouts.

3. While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to medium heat. Cook the bacon until crispy, 7 to 8 minutes.

4. Remove from the pan.

5. Toss the roasted Brussels sprouts with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of parmigiano on top.

6. Photograph by Ryan Liebe


Nutrition Information:

Quickview
416 Calories
18g Protein
34g Total Fat
12g Carbs
21% Health Score
Limit These
Calories
416
21%

Fat
34g
53%

  Saturated Fat
10g
63%

Carbohydrates
12g
4%

  Sugar
2g
3%

Cholesterol
34mg
11%

Sodium
844mg
37%

Get Enough Of These
Protein
18g
36%

Vitamin K
212µg
203%

Vitamin C
96mg
117%

Manganese
0.89mg
44%

Calcium
405mg
41%

Phosphorus
349mg
35%

Vitamin E
3mg
25%

Vitamin A
1102IU
22%

Selenium
12µg
18%

Folate
73µg
18%

Fiber
4g
18%

Vitamin B6
0.34mg
17%

Vitamin B1
0.25mg
17%

Potassium
544mg
16%

Magnesium
55mg
14%

Vitamin B2
0.23mg
14%

Iron
2mg
13%

Zinc
1mg
13%

Vitamin B3
2mg
10%

Copper
0.17mg
9%

Vitamin B12
0.47µg
8%

Vitamin B5
0.62mg
6%

Vitamin D
0.24µg
2%

covered percent of daily need
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