Roasted Brussels Sprouts with shallots and bacon
With Thanksgiving just around the corner, you may be wondering how you can lighten up instead of gobble your way to a larger pant size. With green bean casserole and candied-vegetable-du jour, Thanksgiving isn’t always known for heart-healthy vegetable side dishes. Adding a wholesome green vegetable to your holiday menu doesn’t have to mean that you forgo the flavor. These Brussels Sprouts are a wonderful and unique way to bring a little nutritional sanity to your table this year.
Roasting vegetables is a quick and easy way to prepare them because it only requires one pan (easy clean-up), and produces big flavor with very little preparation. Roasting vegetables is also a delicious way to prepare them because roasting causes the natural sugars in the vegetables to caramelize, which brings out their natural sweetness. Genius! All of the sweetness you crave, without adding any additional sugars!
This recipe calls for a small amount of bacon, which is completely optional. If you prefer to leave the bacon out, simply use pure olive oil to lightly coat the sprouts.
Roasted Brussels Sprouts with Shallots and Bacon
- 2 slices good quality bacon, cooked and fat reserved
- 1 shallot, minced
- 2 lbs. Brussels Sprouts, halved (quartered if very large)
- As needed, Kosher salt and freshly cracked black pepper
- Pre-heat oven to 400 degrees.
- Cook the bacon and reserve the bacon fat. Dice the bacon and set aside.
- Toss the shallot and the sprouts with the bacon fat and spread onto a baking sheet that has been sprayed with cooking spray.
- Sprinkle with salt and pepper.
- Roast in the oven until nicely caramelized, turning the pan and turning the sprouts with a spatula as needed.
- When caramelized (about 20 – 3o minutes), toss the bacon in with the sprouts and shallots and serve.
Nutritional Information (Makes 4 servings)
Per serving: 120 calories; 1.7g total fat; 275mg sodium; 20.9g carbohydrates; 8.6g fiber; 10.5g protein
Photo credit: mkosut