July 2, 2021

Roasted Brussels, Bacon & Avocado

I love Brussels sprouts, probably more than most and have been very happy to have them back in my diet. For a few months now I have been able to eat select veggies again and it has been such a relief. I have about a dozen ways of preparing them but this recipe is a classic and one of the few ways I can get my kids to eat Brussels. You can leave out the avocado if you like, or the bacon for a vegan version but I’m a fan of both.

I use a giant pan (linked below) and typically make a double batch of this for my family. It can be eat as a standalone meal or as a side.

Roasted Brussels & Bacon

Brenna May

Print Recipe Pin Recipe

Servings

Ingredients

1/2 lb thick-cut uncured bacon* I like Hemplers or no sugar bacon from the local butcher
2 tbsp ghee or grass fed butter
1 pound Brussels sprouts halved
1/2 large onion chopped
Salt and freshly ground black pepper to taste
1 avocado

Instructions

Preheat oven to 400°F
Lay bacon out in cast iron pan, and bake until crispy, 15-20 minutes.
Alternatively you can cook bacon in a large skillet over medium-high heat until crispy.
Remove to an unbleached paper towel-lined plate and cut. I like to use kitchen scissors to cut it into squares.
In the same pan with bacon fat, melt ghee over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan.
Dice avocado and toss it into the pan with the bacon.
Serve and enjoy!