Roasted Brussels Sprouts with California Grapes and Bacon (Edit recipe)

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These Roasted Brussels Sprouts with California Grapes and Bacon are an easy, fuss-free and delicious way to spruce up Brussels sprouts.

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PREP TIME

10 minutes

COOK TIME

30 minutes

INGREDIENTS

Serves: 6

Ingredients

2 lb Brussels Sprouts, sliced in half and stems trimmed
1 cup Red Grapes
4 pieces Bacon, thick-cut, thinly sliced
1 Tbsp Extra Virgin Olive Oil
.5 tsp Kosher Salt
.25 tsp Ground Fresh Black Peppercorns
.333 cup Pecans, raw unsalted, roughly chopped (substitute walnuts)
.25 cup Parmigiano Reggiano, thinly shaved, plus more as desired
2 Tbsp Organic Balsamic Glaze, plus more as desired

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 450F.
Line a sheet pan with parchment paper. On the sheet pan, combine the Brussels sprouts, grapes, bacon, olive oil, salt and pepper. Toss to coat and evenly distribute everything in a single layer, Brussels sprouts cut-side down. Transfer to the oven and roast until the cut side of the Brussels sprouts are charred, 20-25 minutes. Spread the pecans overtop and return to oven for 5-6 minutes.
Transfer the Brussels sprouts to a serving platter. Top with shaved Parmigiano Reggiano and drizzle with balsamic glaze. Best served immediately.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	160
Fat:	9 g
Carbohydrates:	13 g
Protein:	4 g
Cholesterol:	8 g
Sodium:	256 mg
Fiber:	2 g
Sugars:	3 g
Calculated per serving.