- pound Brussels sprouts, washed well
- 2 cuts thick bacon, cut into ¼-inch thick pieces
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- salt and pepper
- 2 teaspoons red wine vineg
Preheat the oven to 450°. Position the oven rack in the top third of the oven. Line a rimmed baking sheet or a 9×13-inch roasting pan with parchment paper or aluminum foil.
Cut the Brussels sprouts into quarters. (Be sure to cut lengthwise through the root ends to keep their shape intact.) Spread them in a single layer on the prepared baking sheet, and add the chopped bacon and minced garlic. Drizzle the olive oil over the top, toss to combine, and season with salt and pepper.
Place the baking sheet on the top oven rack, and roast the Brussels sprouts for 25 minutes, stirring once halfway through the roasting time. They should be crispy on the outside and tender inside.
Toss with the red wine vinegar and serve while still warm.
Serves 4 as a side dish.
I HOPE YOU’LL ENJOY THE RECIPE !!