Roasted Brussels Sprouts
These are NOT the bitter, mushy, unappetizing Brussels from your childhood. The fresh lemon juice gives them a lovely tangy fresh burst of flavor. And the bacon...well nothing needs to be said about bacon! I mean what's not to love about bacon...right?
Ingredients
- 1 lb brussels sprouts cut in half or quartered
- 1 lemon juiced
- 1 tbsp olive oil extra virgin
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tsp salt to taste
- 4 strips bacon cut into 1 inch pieces, cooked crisp, drained on a paper towel
- 1 tbsp parmesan cheese grated or shredded
Instructions
- In a gallon size ziplock plastic bag combine the first seven ingredients.
- Seal the bag squeezing out as much excess air as possible. Toss everything around until Brussels are well coated.
- Refrigerate for 2-3 hours.
- When ready to roast, preheat oven to 400, place Brussels on baking sheet in a single layer and bake for 15-20 minutes.
- With a spatula, turn over half way through cooking time to ensure they cook evenly.
- Remove from oven and toss with cooked bacon and top with freshly shaved Parmesan cheese to serve.
- Serve with garlic Aioli if desired.