PAN-ROASTED BRUSSELS SPROUTS WITH BACON

Roasting—in the oven or on the stovetop—transforms Brussels sprouts into crisp, caramelized bite-size treats. Here they’re browned with leeks in bacon fat and spiked with a little bit of vinegar.

SERVES 2

PREP: 5 minutes COOK: 20 minutes TOTAL: 25 minutes

• 4 slices Whole30-compliant bacon, chopped
• 2 medium leeks, halved, rinsed well, and thinly sliced crosswise
• 1 portion Brussels sprouts from Shredded Sprout Slaw (see recipe)
• 2 tablespoons apple cider vinegar
• ½ teaspoon coarse salt
• ¼ teaspoon black pepper

In a very large skillet, cook the bacon until crisp, 6 to 8 minutes. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add the leeks and Brussels sprouts to the bacon drippings in the skillet. Cook over medium heat, stirring occasionally, until the vegetables are tender and browned, 8 to 10 minutes. Add the vinegar and sprinkle with the salt and pepper. Add the bacon and toss well to combine.

Transfer half the sprouts mixture to a large bowl. Let stand until cool. Cover and chill for up to 3 days and use to make the Sprout-Spud Cakes (see recipe).

Serve the sprouts remaining in the skillet.