This brussels sprouts recipe tastes just as wonderful with turkey bacon as it would with pork bacon or pancetta; this from someone who loves pork bacon in everything. Turkey bacon has less fat than regular bacon and a fewer calories. I enjoyed this recipe and felt I was doing something slightly better for my health. The shallot provides a wonderful, savory flavor to the dish.
I would consider this a “baking sheet” meal where all ingredients are combined and cooked together. It is not necessary to cook the turkey bacon first and then add it to the brussel sprouts. The turkey bacon will crisp up nicely as the ingredients bake in the oven. I also like my brussels sprouts to be green rather than brown and crunchy so you will notice the oven temperature is lower and baking time less than similar recipes.
Brussels Sprouts are a member of the cabbage family and an excellent source of vitamin C and vitamin A. One cup yields about 38 calories.
This recipe serves two and takes about 5 minutes to prep and 30 minutes to bake.
1 cup brussels sprouts
2 slides turkey bacon
1 tablespoon olive oil
Salt and pepper to taste
- Preheat oven to 350-degrees F.
- Slice off the brown ends of the brussels sprouts and remove exterior leaves that are wilted or yellow. Rinse with water.
- Slice the shallots.
- Slice the bacon into 1/2 inch side pieces.
- Combine all ingredients in a small bowl with the olive oil, salt and pepper.
- Spread ingredients onto a baking sheet and bake for 30 minutes.