On the ninth day of Christmas my true love gave to me… Roasted Brussel Sprouts with Bacon and Cinnamon from The Healing Kitchen!
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This side dish comes from the cookbook The Healing Kitchen, by Sarah Ballantyne and Alaena Haber. I seriously love this cookbook for so many reasons! 1) It has a picture with every recipe. This I need, because the picture speaks 1000 words. 2) It has 12 meal plans. 4 that are general, 4 for batch cooking, and 6 specialized meal plans (one for busy people, people with kids, one-pot meals, etc). 3) This cookbook has a thorough introduction that explains why these recipes are healthy, and why certain foods aren’t included. It’s extremely informational!
This Brussel Sprouts with Bacon recipe is incredibly delicious and a gorgeous side dish too! It would go well with a simple roasted chicken, a pork loin recipe, or maybe some steaks and potatoes! Head over to Amazon to get your copy of the The Healing Kitchen.
- 1 pound Brussel sprouts, halved lengthwise
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 4 slices bacon
- 1/4 cup raisins
- 1 teaspoon balsamic vinegar
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, toss the Brussel sprouts with the olive oil, cinnamon, and salt.
- Roast for 25 minutes or until golden brown and crispy on the edges, stirring halfway through cooking. Add the raisins and roast for 5 minutes.
- Meanwhile, in a skillet over medium heat, cook the bacon until crispy. Transfer to a cutting board and chop into 1/2-inch pieces.
- Sprinkle the balsamic vinegar on the roasted Brussel sprouts and toss with the bacon. Serve warm.
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