Roasted Brussels Sprouts with bacon & salted honey
by Francesca Djordjevich, Iowa
This is my holiday go to side dish that gets lots of attention. I’m not real sure of its origins, but it’s written on a recipe card I’ve had for some time. It goes really well with Fried/Roasted Turkey & Prime Rib. The picture I sent is attached to my recipe card.
Roasted Brussels Sprouts with bacon & salted honey
1. Position oven rack in the lower 1/3 of the oven. Preheat oven to 425°2. On a rimmed baking sheet, toss together brussels sprouts, olive oil, and a pinch each of salt and pepper. Lay the brussels sprouts cut side down on the baking sheet. Sprinkle the bacon around the sprouts. Roast the brussels sprouts on the lower oven rack until deeply browned and the bacon crisp, 20 to 25 minutes.3. In a small saucepan, bring honey and crushed red pepper flakes to a boil over medium heat. Boil 1 minute. Remove from heat and stir in apple cider vinegar, butter, orange zest, and a pinch of salt.4. Remove brussels sprouts from oven and drizzle honey over sprouts. Transfer sprouts to a serving plate and top with goat cheese and pomegranate arils. Serve warm.
Recipe Note
This is my holiday go to side dish that gets lots of attention. I’m not real sure of its origins, but it’s written on a recipe card I’ve had for some time. It goes really well with Fried/Roasted Turkey & Prime Rib. The picture I sent is attached to my recipe card.