Roasted Brussels Sprouts with Lamb Bacon and Hazelnuts

by Shoshana on December 17, 2012 · 4 comments

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Brussel Sprouts are one of my favorite vegetables. I recently discovered they make delicious raw salads, but I still think this recipe is my favorite way to eat them. This is my dad’s recipe and I have tried to make it myself several times and it never came out as well as his. Since we were making it for Thanksgiving, and we were doing all the cooking together, I decided to watch him and write down exactly what he did so that I could replicate it myself. It was a very typical scene. He would say “I throw in about this many” and I would rush to weigh his handful of nuts or  bacon to see how much he was using. It turns out that his secret is to use a flavored oil which adds depth of flavor to an already interesting dish. The combination of the smokey lamb, the crunchy hazelnuts and the caramelized brussel sprouts make this a vegetable worth serving to company, but it is easy enough for a weeknight meal.

Roasted Brussels Sprouts with Lamb Bacon and Hazelnuts

Ingredients

3 1/2 pounds brussel sprouts, trimmed and halved

1/4 cup roasted garlic flavored olive oil

4 1/2 oz lamb bacon, diced

5 ounces hazelnuts, coarsely chopped

salt and pepper to taste

Preparation

Preheat the oven to 425.

Toss the brussel sprouts with the oil, lamb bacon, and hazelnuts. Divide the mixture between two foil lined baking sheets. The brussel sprouts should be in single layer. Sprinkle lightly with salt and pepper.

Roast 25-30 minutes or until the brussel sprouts are soft and turning brown on the edges. Season with salt and pepper as necessary.

http://www.kosherwhole30.com/roasted-brussels-sprouts-with-lamb-bacon-and-hazelnuts/

{ 4 comments… read them below or add one }

1 Ronnie Fein December 18, 2012 at 9:34 am

This looks awesome! We LOVE Brussels Sprouts too. Don’t love lamb bacon, but going to try this with Facon! YUM. Thanks.

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2 Shoshana December 18, 2012 at 11:45 am

If you try it with facon you might want to stir it in near the end of the cooking time, because it will get weird cooked at hight temps for that long. If you want to just avoid the meat flavor all together the brussels sprouts are great with just the roasted garlic oil and hazelnuts, you can just skip the bacon. Enjoy!

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3 Ronnie Fein December 18, 2012 at 11:49 am

going to try it both ways. Love the hazelnuts. Love the bacon. Thanks for the caution

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4 Sharon December 31, 2012 at 2:46 pm

Never heard of kosher lamb bacon! Where would we find this?

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