It pretty much should be against the law to eat Brussels sprouts without bacon right?! Well, at least in my world!
Sometimes I get caught up in my creative brain and forget that some of my favorite dishes are usually the most simple. Fresh, colorful vegetables, good quality oils and salts and usually a boost of flavor from some bacon or prosciutto. Seriously, eating real food does not have to be that complicated!
I always say that all you need is fresh ingredients, good un-refined sea salt and a very sharp knife. I recently got this Zwilling prep knife in the mail and absolutely love it! In fact when my husband and I cook together, we always fight over who gets the prep knife. Confession, I only have about 3 knives, well now 4, because they are a lot of money to invest in and I would rather have only a few that truly work! This prep knife (oh & it’s on sale too!) is the perfect size and so easy to use. I found myself actually wanting to chop everything, just for fun 😉
I made a big batch of these crispy little sprouts and actually loved them best the next day topped with a fried egg. Boom, instant happiness!
PS—Don’t be weirded out by the fish sauce…I totally was at first, but this ingredient is so important to add that perfect umami flavor, especially when your not cooking with soy sauce. Don’t worry, your bacon will not be fishy!
Sesame Roasted Bacon Brussels Sprouts
- 2 tbsp toasted sesame oil
- 1 tbsp coconut aminos
- 2 tsp fish sauce
- 2 tsp raw honey
- 1/2 tsp ground ginger
- 1/2 tsp sea salt
- fresh cracked black pepper
- 1 lbs brussels sprouts
- 1/2 lb cremni mushrooms
- 6 slices sugar-free bacon
- Preheat the oven to 375 degrees F and line a large rimmed baking sheet with parchment paper.
- In a small mixing bowl, whisk together the sesame oil, coconut aminos, fish sauce, raw honey, ginger, sea salt and fresh cracked black pepper.
- Chop the Brussels sprouts in quarters and the mushrooms in thick slices. Chop the bacon into bite-sized squares.
- Add the veggies and bacon to the parchment lined baking sheet and drizzle the sauce on top. Use your hands to toss together so that all the veggies are coated.
- Bake for 30-35 minutes, stirring once half way through, or until sprouts and bacon are crispy and golden brown.