Spicy Roasted Brussels Sprouts and Turnips With Bacon
Recipe type: Side Dish
Yield: Serves 2-4
  • 1 pound brussels sprouts, trimmed and halved
  • 1 pound turnips, trimmed and cut into chunks
  • 1 large red onion, thickly sliced into half-moons
  • 3 ounces thick-cut bacon, cut into 1/4-inch strips
  • 2 tablespoons melted coconut oil
  • 3/4 teaspoon red pepper flakes
  • 1/2 tablespoon kosher salt
  1. Heat the oven to 450°F.
  2. In a large mixing bowl, use your hands to toss together all of the ingredients, so that everything is evenly coated in coconut oil and salt.
  3. Transfer to a half-sheet pan, spread out in one even layer. Roast for 30-35 minutes, rotating the pan halfway through, or until the vegetables are deeply-browned and tender.
Cut the turnips into pieces that are similar in size to the halved brussels sprouts (if the chunks are a bit bigger, that's not a problem as very crispy, almost burnt brussels sprouts are extra-tasty).

The bacon is easier to cut when very cold (if it's too soft, pop it in the freezer for a few minutes to firm up). A sharp knife will do the trick, but I usually use kitchen scissors for ease.

If you're sensitive to spicy flavors, you may want to halve the amount of red pepper flakes used.
Recipe by A Modest Feast at http://www.amodestfeast.com/2017/11/29/spicy-roasted-brussels-sprouts-turnips-with-bacon/