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Roasted Brussels Sprouts with Bacon Breadcrumbs


2 pounds Brussels sprouts, trimmed and each cut lengthwise in half or thirds if large
3 tablespoons Schnucks extra virgin olive oil
1-1/4 teaspoons salt, divided
1/2 teaspoon coarsely ground black pepper
4 slices Schnucks hardwood smoked bacon
1/2 Schnucks mini loaf French bread (4 ounces), cut into large chunks
1 small lemon
2 large garlic cloves, minced (about 1 tablespoon)
1 tablespoon coarsely chopped fresh thyme leaves

1. Preheat oven to 425°F. In large bowl, toss Brussels sprouts with oil, 1 teaspoon salt and pepper. Pour Brussels sprouts and any oil in bowl in large rimmed baking pan; arrange sprouts in single layer. Roast 20 to 25 minutes or until browned and tender. (If desired, roast Brussels sprouts up to 2 days in advance. Cool in pan on wire rack. Transfer to zip-tight plastic bag and refrigerate until ready to reheat.)

2. Meanwhile, in nonstick 12-inch skillet, cook bacon over medium heat 9 to 10 minutes or until crisp; with tongs, transfer bacon to paper towel-lined plate to drain. When bacon is cool enough to handle, finely crumble. In food processor with knife blade attached, pulse bread until coarse crumbs form. Grate peel from lemon. You should have about 1 tablespoon grated lemon peel.

3. To bacon fat in skillet, add breadcrumbs and remaining 1/4 teaspoon salt; cook 10 to 12 minutes over medium heat or until golden and crisp, stirring frequently. Add grated lemon peel, garlic, thyme and crumbled bacon to breadcrumbs and cook 2 minutes, stirring constantly. Remove skillet from heat. (If desired, crumbs can be prepared up to 1 day ahead before reheating in skillet. Store cooled crumbs at room temperature in zip-tight plastic bag.)

4. Transfer Brussels sprouts to warm serving dish; sprinkle with crumbs to serve.


Each serving: about 115 calories, 8 g total fat (2 g saturated), 4 mg cholesterol, 497 mg sodium, 8 g carbohydrate, 1 g fiber, 3 g protein