Roasted Brussels Sprouts With Walnuts And Crispy Bacon
2 pounds Brussels sprouts, halved
3 slices thick-cut bacon, cut into 1/2-inch plate materials
1 / 2 cup toasted walnuts, chopped
Sea salt 1 / 4 teaspoon
1 / 4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
Preheat oven to 400 ° F. Cook bacon in an ovenproof skillet over medium heat until crisp. Remove bacon with a slotted spoon to a plate lined with paper towels. Add the cabbage, salt and pepper to skillet and stir until smooth. Place skillet in oven and cook until sprouts are golden, crispy outside and tender inside, 25 to 30 minutes, stirring occasionally. Transfer to a serving dish and toss with the bacon, walnuts and thyme.