Roasted Brussels Sprouts with Crispy Bacon
Ingredients
- 4 lbs Markon Ready-Set-Serve Brussels Sprouts, trimmed and halved
- 1 lb Prairie Creek Thick-Cut Bacon, diced
- 1 cup Markon Ready-Set-Serve Shallots, thinly sliced
- 8 cloves Cobblestreet MKT. Garlic, minced
- ½ cup Trifoglio Olive Oil Blend
- 1½ tsp Katy’s Kitchen Kosher Salt, plus more to taste
- 1 tsp Black Pepper
- Zest of 1 large Markon Essentials Orange
- 2 tbsp Villa Frizzoni Balsamic Vinegar
DIRECTIONS
Preheat oven to 425°F. Line two full-size sheet trays with parchment paper.
In a large pan, cook diced bacon over medium heat until crisp. Strain through a colander, lay out your bacon, and reserve 2 tbsp bacon fat. In the same pan, use the reserved bacon fat to lightly sauté the shallots and garlic for 2-3 minutes until softened and fragrant. Set aside.
In a large bowl, toss Brussels sprouts with olive oil, salt, pepper, orange zest, sautéed shallots and garlic, and half of the cooked bacon. Spread sprouts evenly, cut side down, on the lined sheet trays. Roast for 20-25 minutes, stirring halfway, until golden and tender.
Transfer roasted Brussels to a large bowl. Toss with remaining bacon and balsamic vinegar while hot. Adjust seasoning and serve.
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