Recipe: Roasted Brussel Sprouts with Bacon Crumbles
Serves 4
I recently gave this recipe to a gym member because she said that Coach Nick was raving about them and she needed something to bring to her family Thanksgiving feast, so I wanted to make it available to everyone in time for Christmas. It’s super easy and it definitely fulfills having something “green” on the table during these holiday meals where the mac n’ cheese, mashed potatoes, and stuffing are taking center stage. Brussel sprouts are also one of those foods that people aren’t sure about – they look like baby cabbages, so if you don’t like cabbage, I get it. Cooking something new can be kind of scary and ruin that first impression. If you haven’t tried them yet, this way is THE WAY.
Ingredients:
- 2 lbs. of brussel sprouts, quartered
- 4 slices of bacon, uncooked and chopped
- 2 Tablespoons of olive oil
- ½ Tablespoon of garlic powder
- Salt & pepper to taste
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Add the quartered brussel sprouts to a large bowl and toss in olive oil, garlic powder, and salt & pepper.
- Line a cookie sheet with foil or parchment paper. Evenly spread the brussel sprout mixture on the lined cookie sheet.
- Top the brussel sprouts with chopped, uncooked bacon.
- Bake for 15-20 minutes. Some of the thinner pieces of brussel sprouts will start to crisp up and look slightly burned, but these are the best ones!
- Turn the oven to broil on HIGH for 1-2 minutes to crisp the bacon and watch it closely.
- Remove the pan from the oven and serve with a protein of your choice!
Storage: Leftovers can be stored in a covered container in the fridge for up to 3 days. This reheats well in the oven, but we usually don’t have any leftovers!
Macro Facts:
Calories per serving: 159
Fat: 11.2g
Carbohydrates: 8.6g
Protein: 5.2g
Stay gold,
Abrie