Roasted Brussels Sprouts with Bacon & Lemon

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About 1 1/2yrs ago, while celebrating my niece’s Christening, my brother served these AMAZING Brussels sprouts! They were so good that I immediately ordered the cookbook that night and couldn’t wait until it arrived! I’ve always thought Brussels sprouts were ok…I mean they were just ok, but now after having them cooked this way, I can’t get enough of them. The mixture of the Brussels sprouts with the bacon, lemon and butter is so good that my mouth is watering for them as I speak! Needless to say, this was a definite must have addition to our Christmas Eve dinner. The great thing about this dish is, it is such an easy recipe to make that I’ve even cooked it on a busy weeknight. So for all of you out there that say “I don’t like Brussels sprouts”, wait until you try these…you will change your mind!

1 lb Brussels sprouts, trimmed and halved
Sea salt
1 to 3 thick slices applewood-smoked bacon
1 large lemon, halved lengthwise
2 Tbsp cold unsalted butter
1 Tbsp extra-virgin olive oil
Freshly ground pepper

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In a large pot of salted boiling water, cook the sprouts until tender, almost 5 minutes.

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Drain and spread them out on a baking sheet in a single layer. Taste and sprinkle with salt if necessary.

Preheat the oven to 450 degrees. Cut the bacon in half lengthwise, then cut crosswise into 1/2-inch chunks. Cut the lemon in half again lengthwise, then cut crosswise 1/2 inch thick. Cut the butter into 6-8 slices.

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Scatter the bacon over the Brussels sprouts.

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Scatter the lemon on top.

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Scatter the butter on top. Drizzle with the olive oil and grind a little pepper over all.

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Roast on the oven’s top rack until the sprouts are browned in spots, about 15 minutes. Using a metal spatula, turn the entire mixture over to help it cook evenly and return the sprouts to the oven until they are well browned, about 15 minutes longer.

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Serve immediately.

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Enjoy! 🙂

Recipe adapted from: Kokkari: Contemporary Greek Flavors


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