4 slices of bacon, cooked and crumbled
2 pounds Brussels sprouts
1 tablespoon Worcestershire sauce
2 tablespoons olive oil
salt and pepper to taste
preheat oven to 425 degrees. Cut Brussels sprouts in halves or quarters and put them in a large bowl. Sprinkle with Worcestershire sauce and olive oil over sprouts and mix until the sprouts are evenly coated.
Spray baking sheet tray (or line with aluminum foil) and put the Brussels sprouts on tray, making sure not to pour the excess liquid on them. Roast for 7 minutes, then stir them around and bake for another 5-7 minutes or until brown and crispy. Remove the tray from oven, toss the crumbled bacon with the sprouts and serve immediately. Season with salt and pepper to taste.
Both beautiful and tasty!
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