Roasted Brussels sprouts with walnuts
Uncooked Brussels sprouts
4 cup(s), (2 pints), trimmed and halved or quartered if large
4 large, thickly sliced
Crisp cooked bacon
4 slice(s), center-cut, torn into 1/2-inch pieces
¼ cup(s), and toasted
- Preheat oven to 450°F.
- Combine Brussels sprouts and shallots on large rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper, tossing until coated evenly. Spread to form even layer. Roast until Brussels sprouts and shallots are tender, about 20 minutes, stirring once or twice.
- Transfer Brussels sprouts mixture to serving bowl. Add bacon and walnuts and toss until mixed well.
- Per serving: 1/2 cup