Thanksgiving Series, Episode 2: Roasted Brussels Sprouts
Thanksgiving Series, Episode 2: Roasted Brussels Sprouts with bacon and dates. This recipe is a perfect balance of savory and sweet. Crispy Brussels sprouts are roasted to golden perfection and then tossed with smoky bacon and sweet dates. The bacon adds a rich, salty crunch, while the dates provide a burst of natural sweetness, creating a dish that's both flavorful and satisfying. Ideal as a side for any meal, this recipe is simple to make and sure to impress at your next holiday get-together! Let’s get cookin’!
Final product!
INGREDIENTS
3 pounds Brussels sprouts, washed and chopped/quartered/shredded
1 pound bacon, choose any kind you like and get 2 pounds if you like more meat!
Roughly 10-12 dates, pits removed and chopped into small pieces
1 shallot, minced
Good olive oil
1-2 tbsp kosher salt
2-3 tsp freshly cracked black pepper
Good Parmesan cheese, optional for serving
Instructions
Preheat the oven to 400 F.
Prep the bacon on a baking sheet lined (entirely, so none of the baking sheet shows) with aluminum foil (to catch all the fat).
Wash, chop up (halve, quarter, and/or shred) the Brussels sprouts (I also cut off the bottoms of the Brussels sprouts too but this is optional if you like them!) and mince the shallot.
Place the Brussels sprouts and shallot on a separate lined baking sheet. Toss with olive oil, salt, and pepper.
Place both baking sheets in the oven with the Brussels and bacon. I usually bake my bacon for about 10-12 minutes and then flip halfway through and continue baking for another 8-10 minutes. If you like your bacon crispier, then bake for a few minutes longer.
Bake the Brussels for about 25 minutes and then check them. My oven usually takes about 35 minutes to cook the Brussels to golden perfection, but every oven is different. Keep an eye on them and rotate the baking sheet halfway through baking.
While the bacon and Brussels are baking, chop up the dates and set aside. They should be bite-size pieces to meld with the size of everything else.
Once bacon is done baking, immediately transfer to a plate lined with paper towels to catch all the grease. I let the bacon sit on the plate for about 5 minutes before chopping into smaller pieces.
Take Brussels out of the oven and toss in your bacon and dates. Serve warm with Parmesan cheese, if desired. Enjoy!
Follow @injoskitchen on Instagram to watch recipes come to life!
Quartered, halved, and shredded Brussels sprouts ready to go in the oven.
