1 1/2lbsbrussels sproutstrimmed and cut in half lengthwise (if large in size)
6slicesbaconpreferrably not "thick bacon"
2tablespoonsolive oil
1/2teaspoonkosher salt
1/4teaspoonfresh ground pepper
Instructions
Preheat oven to 400°F. Grease a baking sheet with nonstick cooking spray.
Place the brussels sprouts and any loose leaves on the baking sheet.
Drizzle the olive oil over the brussels sprouts, add the salt and pepper. Toss to coat.
Evenly distribute the chopped bacon amongst the sprouts. Spread the bacon and brussels on the baking sheet so that they’re in a single layer.
Roast for 25-35 minutes. Stirring halfway through baking. The juices will caramelize and the bacon should be cooked and crispy.
Remove from the oven and serve warm.
Notes
Store: in the fridge in an airtight container for 4 days.Reheat: you can place the brussels sprouts on a platae and reheat in the microwave for 30 seconds to 1 minute. Or place on a lightly greased baking sheet and warm in a 350°F oven for 5-8 minutes.Keep vegetables and bacon in an even layer so they all roast evenly. Piles of veggies/bacon will create pockets of steam, steaming the vegetables and bacon. This will prevent them from getting crispy.