Joe and I have been desperately trying to incorporate healthier eating into our diets in anticipation of the wedding. But, as time goes by, we’ve found that there has to be a little bit of give and take for us to keep up the healthy eating without losing our minds. Let’s be honest, we are junk food lovers at heart!
These bacon brussel sprouts are the perfect combination of healthy and unhealthy. It’s all about the balance! I actually had no idea I even liked brussel sprouts until a few months ago. Since then, I’ve been hooked. These are roasted up to melt-in-your-mouth perfection and absolutely delicious. Sometimes I eat these completely on their own as a meal. Otherwise, I’ll serve them on the side of a nice lean chicken breast. And they’re simple enough for those busy week nights when you don’t feel like cooking!
- 1 lb bag brussel spourts
- 5-7 slices of preferred bacon (I use Oscar Meyer low sodium)
- seasoned salt and pepper to taste
Preheat oven to 375 degrees. Put bacon on a cookie tray, laid out evenly so it does not overlap. Cook for 10 minutes.
While bacon is cooking, slice brussel sprouts in half, removing any large stems, and place in bowl. Remove bacon from oven and put on towel lined plate to cool. Take excess grease from pan and pour over the sliced brussel sprouts. Season to taste with seasoned salt and pepper. Mix well.
Put seasoned brussel sprouts on a foil lined baking sheet. Place in oven and cook for 30 minutes, stirring occasionally. While brussel sprouts are cooking, crumble bacon.
After 30 minutes, mix crumbled bacon in with brussel sprouts. Cook 5 more minutes.
Remove and serve immediately.