Saltgrass Brussels Sprouts Recipe
Love crispy, cheesy Brussels sprouts? This Saltgrass Brussels Sprouts Recipe is your new go-to.
Ingredients
- 1 lb 450g fresh Brussels sprouts, trimmed and halved
- 6 slices bacon chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp balsamic vinegar for drizzle
Instructions
. Preheat and Prep
- Heat oven to 400°F (200°C). Line baking sheet with parchment. Trim sprouts and halve them.
Cook the Bacon
- Heat skillet over medium. Cook chopped bacon until crispy, about 5 minutes. Drain on paper towels. Save 1 tbsp bacon fat.
Mix the Sprouts
- Toss halved sprouts in a bowl with olive oil, bacon fat, garlic powder, salt, and pepper. Add honey. Stir well.
Spread and Bake
- Arrange sprouts cut-side down on sheet. Sprinkle bacon and Parmesan on top. Bake 20-25 minutes until edges are crispy.
Finish and Serve
- Drizzle with balsamic vinegar. Toss gently. Serve hot. Crispy heaven!
Notes
- Pat sprouts dry before mixing for extra crispiness.
- Use thick-cut bacon for more smoke flavor.
- Variation: Swap Parmesan for cheddar for a sharper taste.
- Add red pepper flakes for a spicy kick.
- Make it vegan: Skip bacon, use coconut bacon bits.
- Double honey for sweeter Saltgrass Brussels Sprouts.
- Roast at 425°F for browner edges.