Roasted Brussels Sprouts with Bacon and Fried Sage
Active Time: 25 minutes | Total Time: 25 minutes | Serves 4 to 6
- 1½ pounds Brussels sprouts
- 2 cloves garlic, finely chopped
- 3 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon crushed red pepper flakes
- 4 slices bacon
- 12 leaves fresh sage
- Balsamic vinegar, for serving
Heat the oven to 425°F.
Trim the stems from the Brussels sprouts and remove any blemished leaves. Cut the Brussels sprouts in half and put them on a rimmed sheet pan. Add the garlic. Drizzle with the oil and sprinkle with the salt, black pepper, and red pepper flakes. Using your hands, toss to coat then spread in a single layer with the cut sides of the Brussels sprouts down. Roast for 15 to 20 minutes, until tender and the undersides are golden brown.
While the Brussels sprouts roast, cut the bacon crosswise into ½-inch pieces. Put them in a medium skillet over medium-high heat. Cook for 7 to 10 minutes, until crisp. Using a slotted spoon, lift out the bacon pieces onto a paper towel lined plate. Add the sage leaves to the hot bacon fat and fry for about 45 seconds, or until crisp (they usually stop bubbling when they are ready). Lift them out onto the paper towel.
Add the bacon to the pan with roasted Brussels sprouts and stir together. Taste for salt - you may want to add a little more. Transfer to a serving bowl and top with the sage leaves. Drizzle with some balsamic vinegar and serve.
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