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This Roasted Brussels Sprouts recipe is so good. I have never been a fan of brussels sprouts but can make myself sick on them “fixed” this way. A great side dish to any meal.
1 to 1 1/2 pounds fresh Brussels sprouts (could use frozen), washed with outer leaves discarded, ends removed and split in half
4 slices bacon
3 or 4 green onions, chopped
1 small sweet red pepper, chopped
1 teaspoon olive oil
sea salt and black pepper
1 cup walnuts, chopped (could use pecans)
1/2 cup craisins or could use raisins
2 tablespoons roasted sunflower seeds (Optional)
Grated parmesan cheese (Optional)
Fry bacon until crisp, remove from skillet, drain on paper towels, crumble and set aside. Cook red pepper and onion in bacon drippings, drain and set aside with bacon. Add olive oil to skillet into bacon drippings left in pan and toss brussels spouts in oil and drippings. Spray a cookie sheet with cooking oil and spread brussels sprouts out on sheet along with the cup of walnuts. Sprinkle sea salt and black pepper over brussels sprouts. Roast in preheated 425 degree oven for 15 minutes turning once or twice to keep from burning. Remove from oven. Place brussels sprouts and nuts in serving dish along with craisins, crumbled bacon, cooked peppers and onion, sunflower seeds. Sprinkle on grated parmesan cheese if desired. Makes 6 to 8 servings. Enjoy!
Note: I don’t like my brussels sprouts cooked until almost black. If you like them this way, you will need to remove nuts from the pan and cook sprouts a little longer than 15 minutes.
If you like this recipe, you might also like my recipe for Ritzy Brussels Sprouts.
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