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Frying bacon in the skillet, then tossing sprouts and red onion in the drippings before roasting means you'll only dirty one pan making this elegant side dish.

Source: Midwest Living

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Recipe Summary

prep:
15 mins
roast:
20 mins
total:
35 mins
Servings:
8
Yield:
5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 12-inch cast-iron or other heavy oven-going skillet, cook and stir bacon over medium heat until bacon is browned and crisp. Use a slotted spoon to remove bacon to paper towels to drain. Add crushed red pepper to drippings in skillet; cook and stir for 1 minute or until fragrant.

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  • Add Brussels sprouts, onion, thyme, and salt to skillet. Stir to coat with drippings. Transfer skillet to a 400°F. oven and roast, uncovered, for 20 to 25 minutes or until just tender and browned, stirring once.

  • Transfer to a serving dish and sprinkle with reserved bacon.

Nutrition Facts

88 calories; fat 4g; cholesterol 6mg; saturated fat 1g; carbohydrates 10g; mono fat 2g; poly fat 1g; insoluble fiber 4g; sugars 3g; protein 5g; vitamin a 789IU; vitamin c 87.8mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 64.2mcg; sodium 234mg; potassium 431.7mg; calcium 46.5mg; iron 1.5mg.
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