Eosinophilic Esophagitis Friendly Sheet Pan Brussels Sprouts and Bacon

Total time40 min

Prep time10 min

Cook time30 min

4.5

(24)

Eosinophilic Esophagitis Friendly Sheet Pan Brussels Sprouts and Bacon

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Ingredients

4 servings

1 ½ lb brussels sprouts, trimmed and halved through the stem
6 oz thick-cut bacon, cut into 1-inch pieces
2 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
½ tsp garlic powder

For serving

1–2 tbsp balsamic glaze, for drizzling (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed sheet pan with foil or leave it unlined for better browning.
2
In a large bowl, toss the Brussels sprouts with the olive oil, salt, pepper, and garlic powder until evenly coated.

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