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Roasted Brussels Sprouts with Bacon and Pecans Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Roasted Brussels Sprouts with Bacon and Pecans Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
6 Servings
$ /Serving

Ingredients

  • 2 lb Brussels sprouts, trimmed and cut into halves
  • 1 lb bacon, cooked crisp and chopped
  • 4 t olive oil
  • 2 t fresh rosemary, chopped
  • 4 t romano, Freshly grated
  • 4 cans t whole roasted and salted pe, roughly chopped

Preparation

In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.

Line a sheet tray with foil and spray with a non stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with bacon, pecans and Romano cheese. Salt and pepper to taste. Serve Hot.

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Preparation

In a large mixing bowl and add brussels sprouts with olive oil, rosemary, salt and pepper. Toss well.

Line a sheet tray with foil and spray with a non stick cooking spray. Pour Brussels sprout mixture onto tray and spread out so sprouts are in a single layer. Roast for 20 minutes or until lightly browned and crisp. Turn twice while roasting. Remove from oven and sprinkle with bacon, pecans and Romano cheese. Salt and pepper to taste. Serve Hot.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product