This Roasted Brussels Sprouts and Bacon recipe is perfect Paleo side dish for fall! It's perfect for your Thanksgiving table as well!
Ingredients
681 gm
Brussels sprouts
2 tbsp
Ghee
(melted; or fat of choice)
1 dash
Salt and pepper
(Kosher)
4 medium slice
Bacon
(diced (choose sugar-free bacon if on a Whole30))
1 tbsp
Balsamic vinegar
(aged; a drizzle)
Instructions
Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves – toss ‘em in a container and keep ’em in the fridge so you can make some Brussels Sprouts Chips later!)
Cut the sprouts in half and toss them with melted fat of choice, salt, and pepper.
Dump them on a foil- or parchment-lined rimmed baking sheet, making sure to keep everything in one layer.
Sprinkle the diced bacon over everything and pop the tray in the oven.
The sprouts take about 30 to 35 minutes to roast, so set your timer for 10 minute intervals to regularly rotate and flip the sprouts ‘n swine.
Check for seasoning and drizzle some of the aged balsamic vinegar on the finished dish.
