Empty My Fridge
Bacon & Garlic Roasted Brussels Sprouts w/ Reynolds Wrap Non-Stick Foil
Ingredients
- Reynolds Wrap® Non-Stick Foil
- Brussels sprout2 ½ lb
- Bacon6 slices
- Olive oil¼ cups
- Maple syrup2 tbsp
- Thyme1 tbsp
- Rosemary · chopped1 tbsp
- Garlic4–5
- Salt1 tsp
- Onion powder · dried1 tsp
- Black pepper · ground
- Pecan¼ cups
- Cranberry · dried¼ cups
- Parmesan cheese · grated½ cups
Instructions
- Preheat the oven to 450°F and line a large baking sheet with the non-stick foil, overlapping pieces if needed to cover the base.
- Rinse the sprouts, trim the stems and peel away the outer leaves until only the firm green centre remains.
- Halve each sprout (quarter the larger ones) and place them on the sheet. Dice the bacon small and add it too.
- In a small bowl, mix the olive oil, maple syrup, thyme, rosemary, dried onion powder, salt and pepper. Grate or press in the garlic.
- Whisk the dressing, pour it over the sprouts and bacon, toss with your hands until well coated, then spread everything evenly on the sheet.
- Roast uncovered at 450°F for about 20 minutes, until fork tender, tossing halfway through.
- Switch the oven to broil (high) and broil for about 5 more minutes, until golden brown.
- Remove from the oven, scatter the chopped candied pecans and dried cranberries over the top, sprinkle on the finely grated parmesan and toss everything together.
- Transfer to a serving dish. The sprouts slide off the non-stick foil easily.
Summarized from Tatyana's Everyday Food's video. Watch it for the details.
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GarlicCheeseParmesan cheeseBaconPecanCranberryBrussels sprout
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