Baked Brussels Sprouts with Bacon
A no-mess, sheet pan side dish that transforms into a colorful salad loaded with tons of roasted vegetables, topped with bacon, walnuts and tossed in a low carb balsamic dressing.
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Bacon & Roasted Brussels Ingredients
- 12 slices bacon
- 1 pound brussels sprouts, trimmed and sliced in half
- 1 pound asparagus, cut into 2 inch pieces
- 1 cup trimmed green beans, fresh or frozen
- 1/3 cup walnuts
Balsamic Dressing Ingredients
- 1/4 cup low carb balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoon dijon mustard
- 1 teaspoon salt
- 1 teaspoon sugar free maple syrup
- 1/2 teaspoon black pepper
Baked Brussels Sprouts with Bacon Directions
Preheat oven to 400 degrees.
Cook the bacon
Cook the bacon either by oven, air fryer or skillet. Cook until well done. Crumble, set aide, and reserve bacon grease.
Roast brussels sprouts
Toss the brussels sprouts in reserved bacon grease. Spread brussels sprouts on a foil lined rimmed baking sheet. Bake at 400 degrees for 10 minutes.
While your brussels sprouts are roasting. Prepare the balsamic dressing. Add balsamic vinegar, olive oil, dijon mustard, salt, pepper and sugar free maple syrup to a small bowl. Whisk to combine and set aside.
Roast asparagus and green beans
Remove sheet pan from oven and add asparagus and green beans to the baking tray. Spread out evenly. Put sheet pan back in the oven to roast for additional 10 minutes at 400 degrees.
Toss in dressing, bacon and walnuts
Remove roasted vegetables from the oven. Leaving the vegetables on the tray. Drizzle on balsamic dressing, crumbled bacon and walnuts. Toss to coat and serve.
I make this at least once a week, my whole family loves it!