6 slices uncured bacon, cut in 1-inch pieces
2 lbs Brussels sprouts, trimmed, halved
3 Tbsp Butternut Squash Seed Oil
Salt and Pepper to taste
Preheat oven to 375°F. On the stove, heat a large ovenproof skillet over medium-high heat. Add bacon to the skillet; cook, turning occasionally, until crisp, about 5 minutes. Remove bacon from pan; drain over the skillet and then transfer to a paper towel- lined plate and set aside. Drain bacon drippings from skillet.
Add the trimmed Brussels sprouts to the skillet along with the Butternut Squash Seed Oil. Toss vegetables to thoroughly coat with oil and leftover bits of pan scrapings. Season to taste with salt and pepper. Transfer skillet and coated vegetables to the preheated oven and roast, about 30 minutes, or until sprouts are nicely caramelized and lightly browned.
Remove skillet from oven; crumble and stir in cooked bacon. Return to oven for another 10 minutes for flavors to fully combine. Take skillet from oven and transfer the sprouts to a serving dish. Serve immediately.
Adapted from WholeHeartedFoods.