The saltiness of bacon blends perfectly with the mildness of brussels sprouts in this easy recipe. Not to mention brussels sprouts are a rich source of vitamin C and vitamin K, dietary fiber and a host of minerals.Ingredients
1 pound Brussels sprouts, trimmed
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon black pepper
1/8 teaspoon salt
2 slices bacon, crisp-cooked, drained, and crumbled
2 teaspoons finely shredded lemon peel (optional)
Preheat oven to 400 degrees F. Cut large Brussels sprouts into lengthwise quarters or cut small sprouts in half. In a large bowl toss together sprouts, 1 tablespoon of the vinegar, and the oil until sprouts are lightly coated. Sprinkle with pepper and salt; toss to coat.
Place Brussels sprouts in a single layer on a baking sheet. Roast for 20 to 30 minutes or until sprouts become brown and tender, turning sprouts every 10 minutes.
Transfer Brussels sprouts to a large bowl. Drizzle with the remaining 1 tablespoon vinegar and sprinkle with bacon. If desired, garnish with lemon peel.
- Calories - 108
- Carbohydrates - 12g
- Saturated Fat - 1g
- Protein - 5g
- Sodium - 195mg
- Dietary Fiber - 4g