Roasted Brussels Sprouts w/ Turkey Bacon & Shallots



Serves 6
This tasty preparation will make a believer out of all those family members who claim to “hate” Brussels sprouts!

Roasted brussels sprouts

2 lbs. small to medium Brussels sprouts, trimmed & halved
2 large shallots, peeled & coarsely chopped
1/4 cup blood orange olive oil
1 Tbs. microplaned blood orange zest
1 tsp. ground cumin
3 slices turkey bacon

  1. Preheat oven to 400°F. Slice turkey bacon into half-inch pieces, and sauté until crispy. Drain on paper towel and
    set aside.
  2. Toss Brussels sprouts and shallots with orange olive oil and zest, and sprinkle with cumin. Arrange in single layer on foil-lined sheet pan with cut sides down. Roast in oven, 20-25 minutes, until sprouts are tender and easily pierced with a knife, but not mushy.
  3. Add salt and pepper to taste, and garnish with bacon bits.

per serving: 160 cal; 6g pro; 11g total fat (2g sat fat); 14g carb; 5mg chol; 105mg sod; 7g fiber; 4g sugars

From article: Tools of the Trade


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