Ingredients:
2 (10-ounce) packages Brussels sprouts
2 ounces nitrate-free bacon slabs, cut into 3/4 inch cubes
1/2 teaspoon salt
Freshly ground black pepper
Directions:
Preheat oven to 375 degrees F.
Wash and then peel off any loose or damaged leaves from the sprouts. Trim the root end and cut each sprout in half.
Cook the bacon in a large oven-proof skillet over medium heat until bacon just begins to crisp and walnuts are toasted, about 4 minutes. Transfer the bacon with a slotted spoon to a bowl and set aside. Add the Brussels sprouts to the skillet and season with salt and pepper.
Put the pan in the oven and roast the Brussels sprouts for about 30 minutes, add the bacon and continue to roast until the sprouts are cooked through and golden, about 10 to 15 minutes more.
Makes 4 servings
This recipe was inspired in whole or in part by The Food Network
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