Roasted Beets and Brussels Sprouts with Bacon


Roasted Beets and Brussels Sprouts with Bacon


  • ½- pound bacon
  • 1 ½- pounds beets
  • 1 ½- pounds Brussels sprouts 5 teaspoons minced garlic
  • 1 tablespoon dried thyme 1 teaspoon coarse sea salt
  • ¼- teaspoon ground black pepper
  • 1 ½- tablespoons aged balsamic vinegar


  • Preheat oven to 350F.
  • Arrange slices of bacon on a lipped baking sheet lined with parchment paper and bake for about 20 minutes in the oven until crispy. When done, remove bacon with tongs and set aside on a plate.
  • Peel and cube the beets.
  • Remove outer leaves of Brussels sprouts and quarter.
  • Mince the garlic.
  • Add in the beets, Brussels sprouts and garlic to the bacon fat and gently combine to coat veggies.
  • Sprinkle with dried thyme, salt, and pepper.
  • The veggies should be in a single layer - not touching the sided of the baking sheet. If necessary, prepare in batches.
  • Roast for about 45 minutes until everything has caramelized slightly.
  • Transfer beets and Brussels sprouts to a large bowl. Crumble the cooled bacon and add it to the veggies. Toss with balsamic vinegar to taste and serve.