Fall

Brussel Sprouts with Bacon, Lemon, and Capers

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

Ready to go in the oven

Ready to go in the oven

Crispy, roasted, and ready to eat!

Crispy, roasted, and ready to eat!

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