On the ninth day of Christmas my true love gave to me… Roasted Brussel Sprouts with Bacon and Cinnamon from The Healing Kitchen!
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
- ½ teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 4 slices bacon
- ¼ 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 ½-inch pieces.
- Sprinkle the balsamic vinegar on the roasted Brussel sprouts and toss with the bacon. Serve warm.