Salty bacon pairs naturally well with Brussels sprouts, which obtain a nutty sweetness when roasted in the oven. With this recipe you can make a side dish to impress, or to enjoy all by yourself. It’s a simple but absolutely delicious recipe that is sure to be a popular one, at least with adults who want to eat their Brussels sprouts.
The Brussels sprouts should be washed thoroughly and trimmed. Sometimes you can even find sprouts still attached to the stalk, in what looks like a long green log. This even fresher version of Brussels sprouts can be sliced off the stalk with a pairing knife. Then, depending on their size, the sprouts should be halved or quartered. Remove the very outer leaves from the sprouts as well.
The bacon is cooked first in a cast iron skillet. Once the bacon is crispy you can set it aside on a paper towel-lined plate. There will probably be quite a bit of bacon grease in the pan, but drain most of it out of the pan and reserve only about a tablespoon. The shallots and Brussels sprouts are then tossed in this and absorb the delicious flavor.
Once the main ingredients are added into the skillet it can be transferred to the oven. Make sure to salt the Brussels sprouts liberally before transferring to the oven; it makes all the difference in the final flavor. Add a little more salt that you normally might use for vegetables. Once the sprouts are done roasting you can also taste them and salt again if needed.
The length of time that the Brussels sprouts cook in the oven depends on several things. The size of the Brussels sprouts and each person’s particular oven may affect the timing. The sprouts should be nicely browned on the outside, and the middle should be cooked through. If the outsides looked too browned but the middle is still hard, lower the heat of the oven. The resulting skillet of crispy Brussels sprouts and bacon is healthy comfort food at its finest.
- 4 pieces bacon
- 1 lb. Brussels sprouts, stemmed and halved
- 1 large shallot, diced
- Salt and freshly ground pepper
- Preheat the oven to 400 degrees F. Place the bacon in a cast iron skillet and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Leave one tablespoon of bacon grease in the pan and dispose of the rest.
- Place the Brussels sprouts and shallot into the skillet and toss to coat. Sprinkle with pepper and a generous helping of salt. Transfer to the oven to roast for 10 minutes and then stir. Roast for an additional 10-15 minutes, or until the sprouts are golden brown. Stir the crumbled bacon into the pan and serve immediately.
- Servings: 4 as a side
- Difficulty: Easy
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