Ingredients
500 g bacon
1.5 kg fresh brussels sprouts
¼ cup rice bran oil
3 tbsp raw bush honey
1½ tbsp Dijon mustard
½ tsp garlic powder
1 tsp SIDS SALT & PEPPER
Directions
Preheat oven to 200°C. Line a large baking sheet with aluminium foil.
Place the bacon on the baking tray, laying the strips in a single layer, and bake until crispy, about 14 minutes. Remove from oven and set aside to cool.
Increase oven heat to 220°C.
Wash brussels sprouts and gently dry with paper towels. Cut off the ends of the sprouts then slice them in half. Discard of any loose outer leaves that fall off. Place sprouts in a large bowl and set aside.
In a small bowl, combine the oil, honey, Dijon, garlic powder and SIDS SALT & PEPPER. Whisk well to combine. Pour over brussels sprouts and toss well to coat.
Remove bacon from the baking tray and place on a cutting board. (don't worry if there's a little leftover bacon grease) Scatter the brussels sprouts on the baking tray.
Bake in oven for 20 minutes. Increase oven to 245°C and continue baking for 10 minutes.
Remove from oven. Place the cooked brussels sprouts in a large bowl and add the bacon. Toss to coat.
Taste the roasted brussels sprouts and season with SIDS SALT & PEPPER, if needed. Serve warm.
