This recipe may just change the game when it comes to Brussels sprouts. My Crispy Brussels Sprouts Salad with Bacon is truly the most decadent and delicious way to have your sprouts and eat them too! This recipe is naturally gluten-free, and can be made vegan or vegetarian by removing the bacon (but I highly discourage that, because who doesn't love bacon?!)
Ingredients
- 2 Pounds Brussels sprouts ends removed and cut in half
- 2 Tablespoons Olive Oil
- Sea Salt and Pepper to taste
- 8 Ounces Bacon chopped into small pieces, approximately 1 inch. in size
- 2 Tablespoons Balsamic Vinegar
- ½ Cup Pomegranate Arils
Instructions
- Start by preheating your oven to 425 F and placing a baking rack at the bottom of your oven.
- On a rimmed baking sheet, toss together the Brussels sprouts, olive oil, sea salt, and pepper
- Next, flip each Brussels sprout so that the cut side is faced-down on the baking sheet.
- Next, take out your bacon and chop it into 1 inch pieces.
- Sprinkle the bacon on the baking sheet, lightly coating there Brussels sprouts.
- Bake your Brussels sprouts in the oven until they turn brown and the bacon gets crispy. This should take approximately 23-25 minutes.
- Then, remove the baking sheet from the oven.
- Drizzle balsamic vinegar on top of your Brussels sprouts and use tongs to toss them. Taste and add more sea salt and/or black pepper as needed.
- Plate your salad and garnish with the pomegranate arils.
- Serve, and enjoy!
Calories: 253kcal | Carbohydrates: 22g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 1mg | Sodium: 593mg | Potassium: 663mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 130mg | Calcium: 82mg | Iron: 4mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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