This Thanksgiving side is so quick to make, and so flavorful! It uses all the fall flavors, for a tangy and savory dish. The fat from the bacon adds a smoky and salty flavor that can’t be beat. It’s balanced by the acidity of lemon and capers for a full-bodied, yet guilt-free taste. There are many substitutions you can make to adjust the flavor and make it your own. For example, you can skip on the lemons and capers, and then garnish with fresh pomegranate seeds. You can also sub pancetta for bacon, or maybe even toss the end product in a light white wine vinaigrette! One thing to keep in mind is that this recipe serves about 4 people, so you might want to double it for a larger crowd!

Ingredients

15-20 medium sized brussel sprouts
4 strips of good quality bacon
One lemon, halved
2 tbsp avocado oil
2 tbsp of capers, drained
Salt and pepper to taste

Directions

Preheat oven to 400 degrees
Chop ends off brussels and halve them
Cut strips of bacon into ¼ inch slices
Slice half of the lemon into wedges
Assemble all ingredients in baking dish
Drizzle with avocado oil
Squeeze the juice of half a lemon over mixture
Add salt and pepper
Roast for 40 minutes
Add capers
Roast another 5 minutes or until sprouts and bacon look browned and crispy