Faux Pork Belly Brussel Sprouts
- 1 bag brussel sprouts
- 1/3 lb bacon
- 1 Tbsp olive oil
Preheat the oven to 425ºF.
Slice the Brussel Sprouts in half lengthwise. Keep any leaves that become detached.
Place sprouts in a gallon Ziplock bag (or similar). Drizzle with olive oil a pinch of salt and pepper to taste (I used a generous portion).
Tumble the sprouts in the bag until they’re coated. Place sprouts on a cookie sheet or baking pan in one layer.
Roast for 10-12 minutes.
While the sprouts roast, take the bacon, which is probably sliced and stack the slices on top of each other. Cut into 1/2” wide bites, keeping the slices together (simulating pork belly).
When the sprouts are softened and yellowing, place the bacon bites on top or around the sprouts and continue roasting about 5 minutes until the larger pieces are just starting to blacken and the bacon is sizzling and separating.
Remove from the oven and serve immediately.