RECIPE: Quick and easy brussels and bacon bake
You'd be hard-pressed to find an easier recipe than this. This is not one of those recipe blogs where we write 4,000 words detailing a trip to the Alps where we learned this recipe. We learned it where we learned most of our recipes: in the kitchen, wearing paint-swiped sweatpants, hoping no one finds us and our Brussels sprouts farts.
Anyway. Little slicing, sprinkling and drizzling and you're done. Enjoy!
- Bacon and brussels sprout
- 1 lb brussels sprouts, trimmed and halved
- 4-8oz sliced bacon, cut into ½ inch lardons, depending on how rich you want it
- Seasoning salt (Lawry’s, Tony Chachere, etc)
- ¼ C Sweet Stinger Garlic & Umami Hot Honey
Preheat your oven to 400.
Spread out brussels sprouts cut-side-down on a rimmed baking sheet lined with foil
Sprinkle seasoning salt over sprouts
Distribute the sliced bacon evenly over the top of the sprouts so the bacon fat renders over the top.
Pop the tray in the oven and roast for 15 or so minutes, then stir to evenly distribute the bacon fat.
After 20 or so minutes of roasting time, you can either crank the heat up to 450 to get your bacon extra crispy, or you can skip to the next step.
Drizzle the Sweet Stinger over the tray and give it a stir, then pop it back in the oven for an additional 2-3 minutes to thicken up the glaze.
Serve immediately. Serves 4.