Mold Detox Friendly Sheet Pan Brussels Sprouts and Bacon
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Learn more →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
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
- ½ tsp garlic powder
For serving
- 1–2 tbsp balsamic glaze, for drizzling (optional)
Can be omittedbalsamic glaze
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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