Roasted Brussels with Bacon and Feta

Ainekset

1 lb Brussels sprouts, trimmed and halved

2-3 tbsp olive oil

Salt and pepper, to taste

4 oz pancetta or bacon, diced

1/4 cup crumbled feta or goat cheese

1-2 tbsp balsamic vinegar or honey (optional, for added sweetness)

Fresh microgreens or parsley for garnish

Ohjeet

Preheat oven to 400°F (200°C).

Toss the Brussels sprouts with olive oil, salt, and pepper.

Spread on a baking sheet and roast for 25-30 minutes, stirring halfway through, until golden and crispy.

In a skillet, cook the pancetta or bacon until crispy, then drain on paper towels.

Once the Brussels sprouts are done, transfer them to a serving dish, add the cooked pancetta or bacon, and drizzle with balsamic vinegar or honey if using.

Top with crumbled feta or goat cheese and garnish with microgreens or parsley.