Bacon & Leek Roasted Brussels Sprouts
Can be doubled | Can be halved | Makes great leftovers
I had some bacon left over from making the Bacon “Fried” Rice a couple weeks back, and here’s what I did with it! This recipe is inspired by my favorite dish served at Wolf’s Biergarten in Albany, a popular haunt among our group of friends for birthday celebrations. Fresh brussels sprouts get fantastic flavor from leeks and bacon, livened up with the bright flavors of lemon and thyme. This is one of those recipes that can change a person’s mind about brussels sprouts. Folks who don’t usually like them have been seen devouring large portions of these! ~ Susan
1 cup thinly sliced leeks – use the lighter part closer to the roots, save the green part for another use
2 strips of bacon – diced
1 lb brussels sprouts – cut in half
1/2 teaspoon dried thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil
2 tablespoons water
fresh lemon wedges
Preheat oven to 400F.
Cook diced bacon in a skillet until nicely browned, but not burned. Remove bacon from excess fat and let it drain on a plate lined with a brown paper bag or unbleached paper towel.
Toss leeks, cooked bacon and brussels sprouts together with the olive oil, thyme, salt, pepper and water.
Arrange mixture on a baking sheet lined with parchment paper and roast in the preheated oven for about 30 minutes, or until water is evaporated, and brussels sprouts are lightly browned but still slightly crunchy.
Serve them hot from the oven with a generous squeeze of fresh lemon.
Excellent with grilled chicken sausages and boiled new potatoes.
Try them with a roast chicken and a side of brown basmati rice or quinoa.
Try using Smokey Tempeh Strips (Fakin Bacon) in place of real bacon, you’ll love it.