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Roasted Brussel Sprouts with Rosemary Candied Bacon

Serves: 6-8 Guests
Wine Pairing: 2012 Gabrielle Collection Juxtaposition
Prep Time: 40 minutes
INGREDIENTS
- 1 Lb. Brussel Sprouts
- 1/2 Lb. Thick Cut Bacon
- 3 Tbs. GC Napa Valley Buttery Extra Virgin Olive Oil
- 1 Tbs. GC Napa Valley Lemon Finishing Sea Salt
- 3 Tbs. GC Napa Valley Rosemary Sugar
- 2 Tbs. GC Napa Valley Rosemary Honey
TO PREPARE
To Prepare Brussel Sprouts:
- Preheat oven to 425 degrees.
- Cut off bottoms of brussel sprouts and slice in half.
- Toss brussel sprouts in GCNV Buttery Extra Virgin Olive Oil and lay onto a baking sheet.
- Bake for 12 minutes, shake baking sheet, and bake for another 12-15 minutes.
To Prepare Rosemary Candied Bacon:
- Pre-heat oven to 425 degrees.
- Lay bacon flat on a parchment lined baking sheet, generously season both sides with GCNV Rosemary Sugar.
- Transfer rosemary bacon to wire rack with drip pan underneath for best results. (If you do not have a wire rack, you can use a parchment lined baking pan)
- Bake at 425 degrees for 10-15 minutes or until the bacon starts to crystalize.
- Remove bacon, flip, and generously coat the other side with GCNV Rosemary Sugar.
- Bake another 10-15 minutes until fully cooked and caramelized.
- Let bacon cool on wax paper or parchment paper. Do not use paper towel, bacon will stick.
- Roasted Brussel Sprouts with Rosemary Candied Bacon Serves: 4 - 6 guests Prep time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes Ingredients 1 Lb. Brussel Sprouts ½ Lb. Thick cut bacon 3 Tbs. GC Napa Valley Buttery Extra Virgin Olive Oil 1 Tbs. GC Napa Valley Lemon Finishing Sea Salt 3 Tbs. GC Napa Valley Rosemary Sugar 2 Tbs. GC Napa Valley Rosemary Honey To Prepare Brussel Sprouts: Preheat oven to 425 degrees. Cut off bottoms of Brussel sprouts and slice in half. Toss Brussel sprouts in GCNV Buttery Extra Virgin Olive Oil and lay onto a baking sheet. Bake for 12 minutes, shake baking sheet, and bake for another 12-15 minutes. To Prepare Rosemary Candied Bacon: Pre-heat oven to 425 degrees. Lay bacon flat on a parchment lined baking sheet, generously season both sides with GCNV Rosemary Sugar. Transfer rosemary bacon to wire rack with drip pan underneath for best results. (If you do not have a wire rack, you can use a parchment lined baking pan) Bake at 425 degrees for 10-15 minutes or until the bacon starts to crystalize. Remove bacon, flip, and generously coat the other side with GCNV Rosemary Sugar. Bake another 10-15 minutes until fully cooked and caramelized. Let bacon cool on wax paper or parchment paper. Do not use paper towel, bacon will stick. Dice bacon into ½ inch squares and place in mixing bowl
To Prepare Rosemary Candied Bacon Brussel Sprouts:
- Add roasted Brussel sprouts to the mixing bowl and toss with the bacon.
- Heat GCNV Rosemary Honey to pourable consistency and pour over dish and toss again.
TO SERVE
Plate on one of your favorite dinner dishes and enjoy!
SHOPPING LIST
- 1 Lb. Brussel Sprouts
- 1/2 Lb. Thick Cut Bacon