Spicy Roasted Brussels Sprouts and Turnips With Bacon
Recipe type: Side Dish
Yield: Serves 2-4
Ingredients
- 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
Instructions
- Heat the oven to 450°F.
- 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.
- 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.
Notes
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.
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/