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–+ servings

Full GAPS Sheet-Pan Brussels Sprouts With Bacon

Fresh Brussels sprouts and properly prepared uncured bacon roast together on one parchment-lined sheet pan for an easy Full GAPS side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Side Dish
Cuisine: GAPS
Ingredients Equipment Method Notes

Ingredients
  

  • 16 oz fresh Brussels sprouts trimmed and halved
  • 12-16 oz properly prepared uncured bacon sugar-free, nitrate-free and additive-free; 12 ounces to 1 pound
  • sea salt to taste
  • black pepper to taste

Equipment

  • 1 Rimmed stainless-steel sheet pan Keeps the sprouts in a single layer and contains the rendered bacon fat.
  • 1 Parchment paper Lines the sheet pan for easy lifting.
  • 1 Cutting board For trimming and slicing sprouts and bacon.
  • 1 chef’s knife For cutting the Brussels sprouts and bacon.
  • 1 Spatula For lifting roasted sprouts from the pan.

Method
 

  1. Preheat the oven to 350°F. Line a rimmed stainless-steel sheet pan with parchment.
  2. Trim the dry stem ends from the Brussels sprouts and cut each sprout so it has a broad flat side. Place them cut-side down on the lined pan, leaving a little space between pieces.
  3. Slice the bacon crosswise into bite-size pieces and scatter it evenly over the Brussels sprouts.
  4. Season with sea salt and black pepper to taste. Start lightly if the bacon is already salty.
  5. Roast for about 45 minutes, until the bacon is cooked through and the centers of the sprouts are tender. A knife should pierce a larger sprout without resistance; the cut surfaces should show browned patches.
  6. Serve hot with the bacon and rendered cooking fat spooned over the sprouts.

Notes

Makes 4 side-dish servings. Prep time is 15 minutes; roast for about 45 minutes, until the Brussels sprouts are tender and bacon is cooked through.
Choose uncured bacon that is sugar-free, nitrate-free, additive-free and contains no liquid smoke or other non-GAPS ingredients.
Use fresh Brussels sprouts, cut-side down, and leave room between pieces so they brown rather than steam.
Cover leftovers and refrigerate promptly; reheat until hot throughout.

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