Roasted Brussel Sprouts and Mushrooms with crisp bacon, is a great winter vegetable side dish. I like to pair it with a roasted meat for a warming family dinner. These sprouts are roasted to perfection, giving them a lovely crisp outside and a soft inside, guaranteed to please. With the addition of the smoky-salty taste from the bacon, it makes both the mushrooms and the sprouts really shine for this recipe. I know your going to really enjoy them!
Brussel sprouts used to have a bad rep, but are officially COOL now! I’ve noticed so many recipes using them on Pinterest, and also find they are now commonly served at restaurants. I’ve seen them used as appetizers, in salads, or as side dishes, and are always delicious. Although, I have to admit when I first started eating them in my early 20’s, I wasn’t a big fan of their mild bitter taste, however they’ve grown on me and I love them now!
Brussel sprouts are packed with great dietary sources of vitamin C, iron, B-vitamins and fiber, so it’s great to find new recipes with them. So next time you’re looking for a new vegetable side, give this recipe a try. You too may just get hooked on the new craze of brussel sprouts!
We love feedback, so if you try one of our recipes, let us know! Leave a comment, rate it and don’t forget to tag us in your IG photo’s using #sneakymommies.
- 1 lb Brussels sprouts
- 8 ounces whole mushrooms sliced in halves
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 strips of bacon
- Pan fry bacon until crisp. Remove bacon on a plate with paper towel to absorb the grease, however reserve bacon fat.
- Preheat the oven to 400 degrees F. Wash the Brussels sprouts then trim the stems and cut the Brussels sprouts in half. Add the sprouts and mushrooms to a large bowl. Drizzle with the olive oil, 2 tablespoons of the bacon fat, and season with the garlic powder, salt, and pepper. Toss to coat. Place the Brussels sprouts and mushrooms on a rimmed baking sheet and bake for 20 to 25 minutes or until the Brussels sprouts are tender when pierced with a knife and just starting to brown.