Oven-Roasted Brussels Sprouts


1 Lb. Fresh Brussels Sprouts

4 Slices thick-cut bacon


Pre-heat the oven to 425.

Slice the bacon crosswise into matchstick-sized pieces.

Trim the stem ends of the sprouts, and remove any loose outer leaves. Cut any large sprouts (bigger than 1″) in half.

Put the bacon into a deep, oven-proof pan – cast-iron, if you have one. Cook the bacon on the stove top until it’s crispy and all of the fat has rendered.

Add the prepared sprouts to the pan, and stir to coat them thoroughly with the rendered bacon fat.

Put in the hot oven, and roast for about 25 minutes, stirring once about halfway through the cooking time.

Goes very well with roasted chicken or pork.

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