| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 2 servings |
Ingredients
- 12 Brussels sprouts
- Extra-virgin olive oil
- Kosher salt
- Pinch crushed red pepper flakes
- 1/4 cup pine nuts
- 2 slices slab bacon, cut into lardons
- 1 block Parmigiano-Reggiano
Instructions
- Preheat the oven to 400 degrees F.
- Cut the Brussels sprouts in half lengthwise, from top to bottom.
- Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.
- Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.
- While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.
- Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 298 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 13 g |
| Cholesterol | 19 mg |
| Sodium | 376 mg |
Reviews
Adding the bacon gives it more flavor but when you take a bite of the bacon their is no flavor
Great and easy recipe. I found it a little heavy as written so I added apple-cider vinegar which makes a kind of vinaigrette with the bacon and gave this the dash of acid it needed.
This is as simple as simple gets and YUMMY as YUMMY can get. Fan Favorite here at my household. The only things I do differently is double the recipe, roast the brussel sprouts for about an hour so they are crispy and charred on the outside, yet tender and supple on the inside…I also roast the pine nuts in a frying pan with no oil on med hi for about 5-7 min stirring often…I do this while frying the bacon in a separate pan so it really doesn’t add any significant work..but gets them nice and toasted as well..5 YUMS Definitely!!!
Absolutely great recipe-made these for Christmas and got rave reviews. Have made the recipe at least four times since then and the brussels sprouts always turn out great. This recipe is easy to prepare and make.
This is the first time I have ever eaten Brussels sprouts and loved them. Even my pregnant, (picky eater), daughter liked them and wanted more. We will be eating more Brussels sprouts in the future. Thank you Anne, we so love trying your recipes. We didn’t have any left and I had doubled the recipe for the size of my family. The only thing I changed was using grated Parmigiano instead of slicing off the block because it was what I had.
Wow, chalk up another convert. My memories of brussels sprouts are from my childhood where they were boiled til soft an mushy and tasted like very strong & bitter cabbage flavor. These were nothing like what I remembered. Very tasty mild cabbage flavor but the addition of the bacon lardons, pine nuts and red peppers put it over the top. Will certainly be adding this to my repertoire. Thanks Anne!!!
Wow..who knew a nasty brussels sprout could become a star at the table. This recipe was the first time in my years of living that I thought brussels sprouts tasted remotely good! Anne, you must have some magic up your sleeve because I sure didn’t think it was possible no matter how many times you said they would taste good! Please…try this at least once so you’ll be just as surprised as I was. Thanks Anne for another rock star moment.
I never liked Brussels Sprouts ontil I tried this recipe. Simple but flavorful!
This is one of my favorite recipes for brussels sprouts so far! I never liked them growing up, but if I would have this recipe I would have changed my tune. Not only are they flavorful, but they are not super greasy. The roasting really does the trick. Even my 2 year old at them up.
ok, so i had a horrible experience with brussel sprouts when i was a kid and havent eaten them again until christmas this year. OH MY GOODNESS!!! what a tasty delight these were. i told the family we were going to have a mystery vegetable with our big meal and everyone had to at least try it. well, it was the first empty dish on the table and the kids were mad i hadnt made more. now they want them with every meal. to say i am shocked is such an understatement, but these are amazing. the only thing i added was a drizzle of really good balsamic vinegar before they went in the oven. if you have always thought you hated brussel sprouts, you MUST try this recipe, you will change your mind, i guarantee it!!! thanks Anne, youre the best!!!