The cabbagy flavor of these soft-leaved sprouts pair perfectly with chewy, salty bacon. Easy to make and easy to eat!
Makes 2-4 servings
20 fresh brussel sprouts
5 strips bacon, cut in small strips (Applegate is great, packaged in small amounts)
3 tablespoons olive oil
Juice of 1/2 lemon (optional)
Fresh cracked black pepper
Preheat oven to 350 degrees. Trim and discard the butts and outer two leaves of the sprouts. Trim sprouts in half lengthwise and throw them in a baking pan along with the bacon. Drizzle the olive oil over the sprouts and bacon, mix to coat evenly and arrange all sprouts cut side down with bacon evenly distributed. Sprinkle a pinch of salt and a few turns of pepper over the top and bake for 40 minutes. Squeeze fresh lemon juice on top before serving if desired.