6 cups on brussel sprouts top layer removed and halved
3 tbsp oil
salt to taste
Bacon (I used 1 pack of Applegate Sunday Bacon)
Paper towels for draining
Toss brussel sprouts in oil and salt. Mix well. Roast at 425 for about 30 minutes (toss a few times to avoid burning). For the convection oven, I modified temperature to 400, otherwise, no big difference. Add bacon at the very end of cooking. Mix well and cook another 5 minutes with bacon.
My convection oven is something that I got recently and have been totally obsessed with this think to a point where I barely use my regular oven. The link here in case you are interested.
Cook bacon till very crunchy. Drain on paper towels. Cut up into small bits. Toss with brussel sprouts.
|ROASTED BRUSSEL SPROUTS WITH CRUNCHY BACON|