Zesty Bacon Brussels Sprouts
Tender Brussels sprouts roasted to perfection, tossed with crispy bacon and zesty Italian dressing for a flavorful, crowd-pleasing side.
Equipment
- Large potIce bath (large bowl with ice water)
- Strainer or colander
- Cutting Board
- Sharp knife
- Large mixing bowl
- Baking sheet
- Spoon or spatula for tossing
- Measuring spoons (for seasoning and olive oil)
- Serving bowl
Ingredients
- 1 lb Brussels Sprouts
- 2 tablespoon Salted Butter room temperature
- ½ cup Chosen Foods Zesty Italian Dressing (+ extra for drizzle at the end)
- ⅓ cup Bacon Bits
- Olive Oil drizzle for the baking sheet
- Salt + Pepper to taste
Instructions
- Preheat the oven to 425°F. Meanwhile, bring a large pot of water to a boil and cook the Brussels sprouts until tender.
- Drain the sprouts and shock them in an ice bath for 5–10 minutes until cooled. Drain again and pat dry.
- Chop the Brussels sprouts into halves or thirds. Then, transfer them to a large mixing bowl.
- Add Italian seasoning, bacon bits, and salt and pepper to taste. Toss everything lightly until evenly combined.
- Drizzle olive oil on a baking sheet and spread the Brussels sprouts in a single layer. Bake for 15 minutes, then stir gently to expose all sides and continue baking for another 15 minutes.
- Remove from the oven and let them cool on the baking sheet. Transfer to a serving bowl, drizzle with extra Italian dressing, and toss lightly. Serve immediately.
