I was that weird kid who loved brussels sprouts.
Of course, that changed as I grew up. They were much too healthy for my sugar-loving taste buds, which were used to pasta and grilled cheese and lots of Ben & Jerry’s and who knows what else I was feeding my young adult self.
So now we’ve come full circle. And I’ve learned to appreciate this little brassica once again (like the mature adult that I am 😬). Bacon and cranberries and a lot of golden charrrrr? It’s a no-brainer.
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Roasted Brussels Sprouts & Bacon
Yields: 4 servings (as side dish)
1 lb. brussels sprouts, cleaned
6 slices bacon
3 tbsp. avocado oil
1 lemon, juice
1 tsp. raw honey
1 ½ tsp. sea salt
1 tsp. ground pepper
¼ c. dried cranberries, chopped (optional)
Preheat oven to 375F. Line a half sheet pan with parchment or a silpat mat.
Cut the brussels sprouts in half (or quarters if they’re larger in size) and remove outer leaves. Spread out on the sheet pan. Slice bacon in small pieces and scatter over the brussels sprouts.
Combine the avocado oil, lemon juice, honey, sea salt, and ground pepper in a small bowl and whisk well. Pour over the brussels sprouts and bacon and toss with your hands to coat, spreading everything out evenly.
Cook for 30-40 minutes, tossing 1-2 times throughout the cook time. The brussels sprouts will be browned and the bacon should be crisp. Toss with chopped cranberries, as desired.