Roasted Brussels Sprouts with Bacon and Brown Butter

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Published: 1/28/2020

Give these Brussels Sprouts a new name to tempt the kids into eating them. They'll love the browned butter and bacon. Barbie Cabbages, anyone?

Prep: 10 days Cook: 20 days
Serves: 8 Save

Ingredients (8)

  • 1 pound fresh Brussels sprouts
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 bacon, cut into 1/2-inch pieces
  • 2 tablespoon butter
  • 2 garlic cloves, finely minced
  • 1/2 cup panko breadcrumbs

Directions

  1. Preheat oven to 350F.
  2. Trim Brussels sprouts and cut into halves. Combine olive oil, salt and black pepper in a medium bowl. Add the Brussels sprouts and toss to coat. Place on a nonstick baking sheet and roast 20 minutes, or until golden brown just on the edges.
  3. Meanwhile, cook bacon in a large skillet over medium heat. Remove bacon from pan and drain off fat. Crumble bacon.
  4. Return pan to stovetop. Add butter and cook 3 minutes over medium heat, stirring constantly until butter is browned. Add garlic and cook 1 minute. Add breadcrumbs and crumbled bacon. Stir to combine and remove from heat.
  5. Add roasted Brussels sprouts to the bacon mixture and toss to coat.