Lightened up Brussel Sprouts with Bacon gluten free

Lightened up Brussel Sprouts with Bacon gluten free

Ingredients

  • 1 pound Brussels sprouts
  • 2 teaspoons olive oil
  • 1/2 teaspoon smoked paprika, divided
  • Kosher salt and ground black pepper
  • 2 slices bacon, cut into small strips or cubes
  • 2 large shallots, thinly sliced
  • 1 Granny Smith apple, peeled, cored and cut into 1/2-inch cubes
  • 3 tablespoons balsamic vinegar

Directions

  1. Heat the oven to 425 F.
  2. Set a rimmed baking sheet in the oven to heat.
  3. Cut the sprouts into quarters, then place them in a medium bowl.
  4. Toss with the oil, half of the smoked paprika, and generous pinches of salt and pepper.
  5. Remove the hot baking sheet from oven and line with kitchen parchment (be careful!).
  6. Scatter the sprouts on hot pan, then roast until tender on the inside and crispy dark golden brown on the outside, 13 to 15 minutes, turning halfway through.
  7. Meanwhile, in a large skillet over medium heat, cook the bacon until it turns crispy. Add the shallots, apple and remaining smoked paprika, then cook for another 5 minutes, or until soft.
  8. If the bacon has not given off enough fat to saute with, you may need to add a teaspoon of olive oil.
  9. Increase the heat to high, then add the vinegar and 1 tablespoon of water.
  10. Stir to deglaze the pan (don't have your face too close to the pan or you will inhale quite an intense whiff of vinegar).
  11. Add the roasted Brussels sprouts to the skillet and stir to coat. Transfer to a serving dish.