RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3246
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| Recipe Name: |
Roasted Brussels Sprouts with Bacon and Pecans - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
22.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
500 |
Approx. Cost/Serving: |
$0.47
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
3 Tablespoons oil, olive
1 to taste salt and pepper
2 Tablespoons oil, olive
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Directions:
Adjust oven rack to upper-middle position and heat oven to 500 degrees.
Toss Brussels sprouts, 3 tablespoons oil, water, 3/4 tsp salt and 1/4 tsp pepper in large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides are facing down.
Cover sheet tightly with aluminum foil and roast for 10 minutes. Remove foil and continue to cook until sprouts are well browned and tender, 10 to 12 minutes longer. Transfer to serving platter, season with salt and pepper to taste.
Cook bacon in 10-inch skillet over medium heat until crisp, 7 to 10 minutes. Using slotted spoon, transfer bacon to paper-towel lined plate and reserve 1-tablespoon of the bacon fat. Finely chop bacon.
Toss sprouts with 2 tablespoons oil, reserved bacon fat, chopped bacon, pecans. Season with salt and pepper to taste and serve.
After transferring the |
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| Nutrition per Serving: |
| Calories: |
405 |
Total Carbs: |
171.4 |
Net Carbs: |
0.5 |
| Cholesterol: |
0.0 |
Fat: |
23.6 |
Protein: |
174.80 |
| Fiber: |
170.93 |
Sodium: |
339.15 |
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