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‹ All Recipes ‹ Side Dishes

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:

  1. Preheat oven to 425 degrees.
  2. Cut off bottoms of brussel sprouts and slice in half.
  3. Toss brussel sprouts in GCNV Buttery Extra Virgin Olive Oil and lay onto a baking sheet.
  4. Bake for 12 minutes, shake baking sheet, and bake for another 12-15 minutes.

To Prepare Rosemary Candied Bacon:

  1. Pre-heat oven to 425 degrees.
  2. Lay bacon flat on a parchment lined baking sheet, generously season both sides with GCNV Rosemary Sugar.
  3. 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)
  4. Bake at 425 degrees for 10-15 minutes or until the bacon starts to crystalize.
  5. Remove bacon, flip, and generously coat the other side with GCNV Rosemary Sugar.
  6. Bake another 10-15 minutes until fully cooked and caramelized.
  7. Let bacon cool on wax paper or parchment paper. Do not use paper towel, bacon will stick.
  8. 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:

  1. Add roasted Brussel sprouts to the mixing bowl and toss with the bacon.
  2. 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
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