Bacon Roasted Brussels Sprouts: Small dice a few slices of thick cut bacon and render most of the fat in a small skillet over medium heat. Bacon should be crispy, but not too crispy (it should still look fatty in places). While bacon pops and sizzles, halve 1-2 pounds of Brussels sprouts (you're going to want to do 2 pounds because these are addictive). Make sure to cut off the tough ends of the sprouts. Toss sprouts with bacon bits and bacon grease. Salt + pepper then spread out on a baking sheet. Bake 40 minutes at 425 degrees, toss sprouts occasionally so they don't stick or burn.
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