Brussels sprouts and bacon pair perfectly together, and we love them roasted to crispy perfection in the oven! My favorite bacon to use for this dish is the Whole Food’s brand of uncured applewood smoked bacon — it is thick cut with a good meat to fat ratio, and has a slight but not overwhelming smoke quality to it.
The key to roasting Brussels sprouts is to get the crispy exterior without overcooking the sprouts on the inside — mushy Brussels sprouts are no fun. Here’s how to roast your Brussels sprouts to crispy bacon-y perfection (caution: you will be hooked!):
INGREDIENTS
- 2 lbs. Brussels sprouts, ends trimmed and cut in half
- 5 strips of bacon, cut in about 1/2 in. pieces
- Garlic powder, salt, and pepper
Preheat oven to 450F.
Place the Brussels sprout halves in a roasting pan. Sprinkle lightly with garlic powder, pepper and a little bit of salt (not too much, since bacon has salt in it already).
Cut the strips of bacon in 1/2 inch pieces (I like to use a serrated knife for this.) Scatter the bacon strips all over the Brussels sprouts.
Place the roasting pan in the oven and roast for 10 minutes without mixing, allowing the bacon fat to render out a bit. After 10 minutes, toss the Brussels sprouts and bacon in the pan so that the sprouts are coated with bacon and bacon fat.
Continue roasting for another 15 minutes, mixing occasionally. To finish, turn the oven to high broil and broil for 5 minutes, mixing halfway through so that the sprouts crisp evenly.
Remove from the oven. Plate, serve and enjoy!
eat. live. paleo. 
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