Place brussels sprouts in a mixing bowl and add minced garlic, olive oil, and season with salt and black pepper. Add diced bacon and toss to coat.
Spread Brussels sprouts on a foil lined baking sheet. Pop the baking sheet in the oven and bake in a preheated oven at 400 F for about 30 minutes, turning halfway through.
You can easily vary the recipe by sprinkling the Brussels sprouts with lemon juice, balsamic vinegar or apple cider vinegar. They also taste delicious with pine nuts, which you can sprinkle on top when serving.
If you use frozen sprouts, defrost them throughly and remove as much excess water as you can. Place them in the oven without any oil first to get them to dry out as much as possible before continuing with the recipe. I always prefer fresh, but frozen will work in a pinch.
Roasted Brussels sprouts with bacon can be stored in an airtight container in the fridge for up to 4 days and be reheated in the oven.
Roasted Brussels Sprouts and Bacon
Amount Per Serving (201 g)
Calories 241Calories from Fat 140
% Daily Value*
Saturated Fat 3.8g19%
Polyunsaturated Fat 11.8g
* Percent Daily Values are based on a 2000 calorie diet.