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Roasted Brussels sprouts with bacon and garlic
Brussels sprouts roasted until golden with smoked bacon, garlic, and olive oil, then finished with lemon juice. Serves 4 as a side or light dinner.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 25 min
- Total time
- 40 min
- Temperature
- 220 °C (425 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Roasted Brussels sprouts with bacon and garlic are a simple fall side dish. Roasting turns the sprouts golden and gives them a milder flavor than boiling. The halved sprouts roast with olive oil, with smoked bacon and garlic added halfway through cooking.
A drizzle of lemon juice finishes the dish. Serve with roasted meat, such as duck legs, or enjoy as a light dinner.
Ingredients
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Instructions
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Prepare the Brussels sprouts
Preheat the oven to 220 °C (425 °F). Remove any damaged outer leaves from the sprouts, trim the dry stem ends, and cut the sprouts in half.
Season
Toss the sprouts with the olive oil, salt, and pepper, then arrange in a single layer in a baking dish, cut sides down.
Roast
Roast for 15 minutes, until the cut sides begin to brown.
Add the bacon and garlic
Dice the bacon and slice the garlic. Scatter them between the sprouts and roast for another 10 minutes, until the bacon is crisp and the sprouts are tender with golden-brown edges.
Finish and serve
Drizzle the sprouts with the lemon juice, toss, and serve immediately.
Tip: If the sprouts vary greatly in size, leave the small ones whole and quarter the large ones so they cook evenly and none remain hard.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 229 kcal
- Protein
- 8.7 g
- Carbohydrates
- 15 g
- of which sugars
- 3.5 g
- Fat
- 17 g
- of which saturates
- 4.2 g
- Fiber
- 5.8 g
- Salt
- 1.3 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečený ružičkový kel so slaninou a cesnakom
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