Ingredients:
6 slices uncured bacon, cut in 1 inch piece
2 lbs. Brussels sprouts, trimmed, halved
3 Tbsp. Butternut Squash Seed Oil
salt and pepper, to taste
6 slices uncured bacon, cut in 1 inch piece
2 lbs. Brussels sprouts, trimmed, halved
3 Tbsp. Butternut Squash Seed Oil
salt and pepper, to taste
Preheat oven to 375 degrees F. Heat large ovenproof skillet on medium high.
Add bacon; cook, turning occasionally, until crisp, 5 minutes. Remove from pan; place on paper towel and set aside. Drain drippings from pan.
Add Brussels sprouts to skillet and toss with squash seed oil; season to taste with salt and pepper.
Roast in oven about 30 minutes until sprouts are browned. Remove from oven; stir in cooked bacon.
Return to oven about 10 minutes.
