Roasted Brussels Sprouts w/Bacon & Shallot

Roasted Brussels Sprouts W/bacon & Shallot

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From Better Nutrition March 2015. Use your favorite regular bacon, turkey or your vegetarian bacon in this recipe.


★★★★★ 1 vote

15 Min
25 Min


  • 2 lb
    small to medium-sized brussels sprouts, trimmed and cut in half
  • 2 large
    shallots, peeled and thinly sliced
  • 1/4 c
    blood orange olive oil or 2 tablespoon fresh blood orange juice and 2 tablespoons extra virgin oil
  • 1 Tbsp
    ground cumin
  • 3 slice
    turkey bacon or bacon substitute
  • 1 Tbsp
    blood orange zest, finely grated

How to Make Roasted Brussels Sprouts w/Bacon & Shallot


  1. Preheat oven to 400 degrees.
  2. Cook the bacon until crispy then set aside to drain on a paper towel. Once cooled, break up the bacon in to small pieces.
  3. 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.
  4. Arrange the vegetable on a parchment-lined baking sheet in a single layer with the Brussels sprouts facing cut side down.
  5. Roast for about 20-25 minutes or until sprouts are tender and easily pierce with a knife but NOT mushy.
  6. Season with salt and cracked black pepper, to taste. Garnish the vegetables with the bacon bits and the blood orange zest.

Printable Recipe Card

About Roasted Brussels Sprouts w/Bacon & Shallot

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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