Oven roasting vegetables is an easy, hands-off way to enhance the natural flavours. We know that Brussel’s have a bad reputation, but this recipe converts even the harshest sceptic, and children love them too!
This recipe is a total winner for family and social gatherings such as Easter, Christmas or any bring-a-dish event.
It also stores and reheats really well, so you can batch-prepare and have in the fridge to add to meals during the week.
6 cups (1-1/2 pounds) Brussel sprouts, trimmed and sliced in half
2 tablespoons avocado or coconut oil, divided
1/2 teaspoon sea salt
6 slices of bacon, cut into 1/2-inch pieces
1 tablespoon balsamic vinegar
- Preheat oven to 200-degrees.
- In a large skillet heat 1 tablespoon oil over medium heat and sauté bacon until cooked but not brown. Set bacon aside and reserve bacon fat (should have 2 tablespoons of oil, add olive oil if necessary to make 2 tablespoons). Set aside.
- In a large bowl toss the Brussel sprouts with 1 tablespoon oil and 1/2 teaspoon salt. Spread in a single layer on a large sheet pan lined with parchment paper. Roast the Brussel sprouts for 20 minutes, turning once. Add cooked bacon to the Brussel sprouts and stir. Return to the oven and cook for another 10 minutes until bacon has browned.
- Whisk together balsamic vinegar and reserved bacon fat/oil and drizzle over cooked Brussel sprouts just before serving.