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Preheat the oven to 425 degrees F (220 degrees C). Grease a large baking dish with
Nonstick Cooking Spray (as needed)
. Set aside.
Brussels Sprouts (7 1/2 cups)
to a large bowl and toss with
Olive Oil (2 Tbsp)
Garlic (1 Tbsp)
Paprika (1 tsp)
Transfer the brussels sprouts to the prepared baking dish and spread out evenly. The brussels sprouts should be snug together but in a single layer.
Salt (1/4 tsp)
over the brussels sprouts and bake in the oven for 25 minutes.
Meanwhile, cook the
Bacon (4 slices)
in a medium skillet until browned and crispy. Transfer the cooked bacon to a paper towel-lined plate to rest for 3-4 minutes before chopping.
Salted Butter (1/4 cup)
to a small skillet and brown over medium-high heat, stirring frequently until brown flecks form on the bottom of the pan about 4-5 minutes.
Reduce heat to low and add the chopped bacon to the butter and cook for 1 minute more.
Pour the butter and bacon mixture over the top of the roasted brussels sprouts and season with additional salt and
Ground Black Pepper (to taste)
, if desired. Toss to coat
Lemon Zest (to taste)
and Lemon Wedges.
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