Roasted Brussels Sprouts w/Bacon & Shallot
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Family Tested & Approved
small to medium-sized brussels sprouts, trimmed and cut in half
shallots, peeled and thinly sliced
blood orange olive oil or 2 tablespoon fresh blood orange juice and 2 tablespoons extra virgin oil
turkey bacon or bacon substitute
blood orange zest, finely grated
Preheat oven to 400 degrees.
Cook the bacon until crispy then set aside to drain on a paper towel. Once cooled, break up the bacon in to small pieces.
In a large prep bowl, combine the Brussels sprouts, shallots, blood orange olive oil (or blood orange juice and olive oil) and cumin. Toss mixture together well to coat.
Arrange the vegetable on a parchment-lined baking sheet in a single layer with the Brussels sprouts facing cut side down.
Roast for about 20-25 minutes or until sprouts are tender and easily pierce with a knife but NOT mushy.
Season with salt and cracked black pepper, to taste. Garnish the vegetables with the bacon bits and the blood orange zest.
Last Updated: Tue, Dec 8, 2015