Roasted Brussels Sprouts with Lemon and Bacon

Roasted Brussels Sprouts with Lemon and Bacon
Roasted Brussels Sprouts with Lemon and Bacon
Lewis Rossman of Half Moon Bay, California, writes: "I'm a chef, and Mediterranean is probably the best way to describe the kind of cooking I do at my restaurant, Cetrella. There's an emphasis on seafood, plus several dishes inspired by places I've visited like Provence and Catalonia. This is one of my favorite recipes from the menu. It also happens to be the thing I make at home all the time." Thinly sliced lemon — peel and all — gives this dish bright flavor. (No need to peel the lemon since roasting softens the rind.)
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
American Side Roast Quick & Easy Lemon Bacon Fall Winter Brussels Sprout Bon Appétit California Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
  • Carbohydrate 17 g(6%)
  • Cholesterol 28 mg(9%)
  • Fat 17 g(27%)
  • Fiber 7 g(27%)
  • Protein 11 g(23%)
  • Saturated Fat 6 g(29%)
  • Sodium 324 mg(14%)
  • Calories 255

Preparation Preheat oven to 400°F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.

Preparation Preheat oven to 400°F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp-tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt, and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve.

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