Roasted Brussels sprouts with shallots red pepper and bacon
Just another amazing side dish. It's a larger recipe for like thanksgiving dinners, etc, but just half it for a regular dinner.
- 1 pound Brussels sprouts
- 2 sliced bacon
- olive oil
- 2 shallots, finely chopped
- 1 red bell pepper, cut into strips
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
Preheat the oven to 350.
Trim the brussels sprouts and cut in half. Set aside.
Fry the bacon until crisp; drain on paper towels. Reserve 2 tablespoons of drippings in skillet.
Sauté the shallots in reserved bacon drippings over medium heat for 3-5 minutes or until they begin to caramelize. Add the red bell pepper and saute for another couple of minutes. Add the brussels sprouts to the pan, cut side down, if possible. Continue cooking for another 3-5 minutes.
Transfer the skillet to the oven and roast for 30 minutes, stirring occasionally. Once the brussels sprouts are tender, remove from the oven and immediately add the vinegar; toss to coat. Season with salt and pepper to taste and sprinkle with bacon. Serve immediately.