Bacon Roasted Brussels Sprouts with Nutmeg

by Ian Wickman

Bacon Roasted Brussels Sprouts with Nutmeg

Extraordinary layering of seasonal flavors, beautifully roasted bacon and Brussels sprouts with nice bits of char finished with a sweet tart mixture of grenadine and pomegranate vinegar plus an exquisite dusting of nutmeg.
Course Side Dish
Cuisine American
Keyword bacon roasted brussels sprouts, roasted brussels sprouts
Prep Time 5 minutes
Cook Time 15 minutes
Author Ian Wickman

Ingredients

Bacon Roasted Brussels Sprouts

  • 1 lb Brussels Sprouts, rinsed, trimmed and halved
  • 2 pieces Thick Cut Bacon (4 pieces of thin cut)
  • 1 T olive oil
  • 1 pinch Salt
  • 1 pinch Pepper

Finish

  • 1 1/2 T Pomegranate Vinegar
  • 2 t grenadine (true pomegranate grenadine)
  • 1/4 t Nutmeg (approximate, to taste)

Instructions

Bacon Roasted Brussels Sprouts

  • Preheat oven to 475 degrees F.
  • Rinse, trim, and cut sprouts in half. Place in a bowl
  • Cut bacon into roughly 1/4 inch squares, add to Brussels sprouts.
  • Drizzle olive oil and season with a little fresh salt and pepper. Toss to coat evenly.
  • Pour out onto a baking sheet and arrange into a single layer.
  • Bake for 10 minutes then flip them. Continue baking for another 7 – 12 minutes until nicely crisp and a bit charred.

Finish

  • Remove from oven and put into a bowl.
  • Toss with vinegar, grenadine and a little nutmeg (I sprinkle it on rather than specific measurement).
  • Taste, adjust seasonings to taste and serve hot. Enjoy!

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