I am so excited it’s almost Thanksgiving! If you are in need of one more Thanksgiving side dish, try this recipe for Brussels Sprouts with Bacon. My husband has never has really liked Brussels Sprouts, but when I added bacon he changed his tune. I also added mushrooms to this, but the recipe is just as good without them. This recipe is so easy to make (a total of 35 minutes), so you can slice them and have them ready to go right before Thanksgiving dinner. Brussels Sprouts are so healthy, high in Vitamin C, K, fiber and potassium. They pair perfectly with turkey or with pork, chicken or beef, so enjoy them this winter season.
Brussels Sprouts with Bacon
2 (8-ounce) packages Brussels sprouts, sliced
1 (8-ounce) package sliced fresh mushrooms
1 tablespoons finely chopped fresh oregano
2 teaspoon lemon pepper
1/4 teaspoon freshly ground black pepper
2 sliced turkey bacon, cooked and crumbled
2 tablespoons olive oil
1. Preheat oven to 400°F.
2. Toss Brussels sprouts and mushrooms with oil, oregano and lemon pepper. Place on a lightly greased rimmed baking sheet and roast, stirring twice, until deep golden brown, crisp outside and tender inside, about 20 minutes. Transfer to a bowl; sprinkle with bacon, and serve.