Friday, October 7, 2011

Roasted Brussels Sprouts with Walnuts and Crispy Bacon

Serves 6

Bacon and Brussels sprouts make a delicious savory pairing in this simple skillet side dish that comes together quickly and easily.


3 slices thick-cut bacon, cut into 1/2-inch wide strips
2 pounds Brussels sprouts, halved
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup toasted walnuts, chopped
1 tablespoon fresh thyme leaves, chopped


Preheat oven to 400°F. Cook bacon in a large oven-proof skillet over medium heat until crispy. Remove bacon with a slotted spoon to a paper-towel-lined plate. Add sprouts, salt and pepper to the skillet and toss until combined. Place skillet in oven and roast until sprouts are deep golden brown, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with bacon, walnuts and thyme.

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