Bacon Roasted Brussels Sprouts

Bacon Roasted Brussels Sprouts
Bacon Roasted Brussels Sprouts

Bacon Roasted Brussels Sprouts

 

16 oz frozen baby Brussels sprouts

1 onion, chopped

1 slice bacon, cut into small pieces

¼ cup vegetable broth

Combine Brussels sprouts, onion and bacon in a baking pan. Add ¼ cup vegetable broth. Bake in 350 oven to desired tenderness (45-60 minutes), turning ingredients every 15 minutes. If ingredients seem too dry, add more vegetable broth, ¼ cup at a time. Times may vary if using fresh (or larger) Brussels sprouts.

 

3 Servings. Calories per serving: 130

Hack: Freeze leftovers in a sealable freezer bag or container for future use.

Hack: Separate any remaining uncooked bacon slices and roll into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in sealable freezer bag or container. The frozen slices can then be used in the portions desired.

 

 

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12 Replies to “Bacon Roasted Brussels Sprouts”

  1. I am happy I keep checking your website for your tasty recipes, I just happen to love bacon and I do like Brussel sprouts but I never thought of adding them together so going to prepare this recipe very soon.

    Jeff

  2. Brussels Sprouts!!   I haven’t had them for more than 14 years.  I used to boil them plain because of a health kick that I was on back then and dreaded eating them.  I didn’t have much experience cooking anything nor did I bother to research.  This recipe really spices things up and makes me want to try it this weekend.   I love bacon and I can’t eat it much but 1 slice combined with onions sounds great.   Thank you.

  3. What a yummy recipe and so healthy too. I have never thought of cooking Brussel sprouts this way and it is so simple. They are not my favourite vegetable and this is a nice way to add a little flavour and it freezes.

    I enjoy your hacks. I never thought to freeze bacon in roles. A much better way and it takes up so much less space.

    1. I love Brussels sprouts but the addition of bacon certainly adds a layer of flavor that makes them far more palatable to other family members!  

      As for the bacon, I was always in a quandary because I live alone now.  I open a package of bacon and then what?  Do I eat the whole thing before it gets “funky”?  Do I use what I can and then throw out the rest?  Freezing it in pinwheels allows me to take out just what I need.  Like, 2 slices for breakfast. 

  4. Oh my goodness! What a fresh take on this dish without having to add oil.I have never thought about adding broth in place of oil, but I bet it tastes great. Is it a favorite dish in your household? Again, this is something my husband won’t eat. His mommy didn’t make him eat veggies and fruits when he was growing up. His idea of a salad is croutons, bacon, ham, cheese, and ranch! Yuck!! Funny thing is my late husband ate salad the same way. Weird right? I’m the type that cannot get enough veggies in a day, so thanks so much for the wonderful recipes. You are a genius!

    1. Everyone I know seems to have very strong feelings about Brussels sprouts (or vegetables in general)…they’re either all in or all out!  I don’t think the addition of a little bacon is going to change any lives but I think it tastes great.

  5. One of my favorite foods combined with one of my LEAST favorite foods!  This is the biggest catch-22 I’ve seen in a long time!  LOL :-).  Honestly though, I have forced myself to eat brussels sprouts in the past, and I was able to do it without too much anguish, so maybe if they have some of that delicious bacon goodness with them I may actually enjoy this recipe.  It’s definitely worth trying out.  Thanks for the post!

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