Roasted Brussels Sprouts with California Grapes and Bacon
These Roasted Brussels Sprouts with California Grapes and Bacon are an easy, fuss-free and delicious way to spruce up Brussels sprouts.
Ingredients
- 2 lb2 lb2 lb Brussels Sprouts, sliced in half and stems trimmed
- 1 cup1 cup1 cup Red Grapes
- 4 pieces4 pieces4 pieces Bacon, thick-cut, thinly sliced
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- .5 tsp.5 tsp.5 tsp Kosher Salt
- .25 tsp.25 tsp.25 tsp Ground Fresh Black Peppercorns
- .333 cup.333 cup.333 cup Pecans, raw unsalted, roughly chopped (substitute walnuts)
- .25 cup.25 cup.25 cup Parmigiano Reggiano, thinly shaved, plus more as desired
- 2 Tbsp2 Tbsp2 Tbsp Organic Balsamic Glaze, plus more as desired
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Process
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
Coconut Free Egg Free Gluten Free Nightshade Free Shellfish Free Side DishesThis 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. |
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