Roasted Brussels Sprouts with Bacon

Name: Roasted Brussels Sprouts with Bacon
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 2 servings
Ingredients: 12 Brussels sprouts; Extra-virgin olive oil; Kosher salt; Pinch crushed red pepper flakes; 1/4 cup pine nuts; 2 slices slab bacon, cut into lardons; 1 block Parmigiano-Reggiano

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Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 2 servings

Level: Easy
Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 2 servings

Ingredients

12 Brussels sprouts

Extra-virgin olive oil

Kosher salt

Pinch crushed red pepper flakes

1/4 cup pine nuts

2 slices slab bacon, cut into lardons

1 block Parmigiano-Reggiano

Directions

Preheat the oven to 400 degrees F.
Cut the Brussels sprouts in half lengthwise, from top to bottom.
Toss the sprouts with olive oil, salt, and crushed red pepper. Toss in the oven until tender, about 20 minutes.
Place the pine nuts on a sheet tray in the oven for the last 5 minutes of roasting the sprouts.
While the sprouts are roasting, put the bacon in a small saute pan with a splash of olive oil and bring the pan to a medium heat. Cook the bacon until it is crispy, 7 to 8 minutes. Remove the bacon from the pan.
Toss the roasted Brussels with the crispy bacon and toasted pine nuts. Using a peeler, shave a few slices of Parmigiano on top.