Roasted Brussels Sprouts and Bacon Crostini

Roasted Brussels Sprouts and Bacon Crostini

During the holidays, you never know who might drop by your house. So during this already busy time of year, don’t panic if the doorbell rings with a surprise guest (or two). With just a few ingredients in your pantry and fridge, you’ll be able to make some delicious appetizers in no time. Welcome your guest inside with open arms and some extra holiday cheer with these easy Roasted Brussels Sprouts and Bacon Crostini.

Roasted Brussels Sprouts and Bacon Crostini

I’ve learned that by having a baguette on hand and some good cheese, a tasty bite worthy of holiday celebrating is just a few minutes away. So even if you’re caught off guard, like I was this past weekend, a few minutes with the KitchenAid® 12″ Convection Digital Countertop Oven is all you need.

Roasted Brussels Sprouts and Bacon Crostini

Brussels sprouts are another staple during this time of year. Start by slicing these little cabbage-like sprouts in half, toss them in a bowl with a good drizzle of olive oil and season them with salt and pepper. If your Brussels sprouts are especially large, slice them into quarters.

Roasted Brussels Sprouts and Bacon Crostini

Preheat the KitchenAid® 12″ Convection Digital Countertop Oven to 400°F with the rack placed on the middle setting (number 2). Scatter the Brussels sprouts on the 12” non-stick multipurpose pan and roast for about 15 minutes or until the sprouts are crispy and fork tender.

As the Brussels sprouts roast, whisk together about 3 tablespoons sherry vinegar and 2 tablespoons honey in a large bowl. When the Brussels sprouts are crispy and golden, add them to the bowl and toss, coating them evenly with the light dressing. Let the Brussels sprouts rest while you tend to the toast.

Roasted Brussels Sprouts and Bacon Crostini

Slice your baguette into 1/4 inch thick rounds, and brush with olive oil. Place it in the countertop oven to toast for about 10 minutes, or until golden. After you’ve toasted the bread, place 2 slices of bacon on the 12” non-stick multipurpose pan and bake it in the Countertop Oven for about 15 minutes, or until crisp.

Roasted Brussels Sprouts and Bacon Crostini

To assemble the crostini, take some good quality cheese – I used brie, but feel free to use what you have on hand – and spread it on the toasted bread. Layer a piece of bacon on top, then top with the roasted Brussels sprouts. Sprinkle with some pomegranate seeds, and transfer to a serving platter.

Roasted Brussels Sprouts and Bacon Crostini

With these sweet and savory bites, you’re ready to have your guests stay a while. Might as well open a bottle of wine to go with it!

Be sure to share your take on this Roasted Brussels Sprouts and Bacon Crostini recipe with us on Instagram using #MadeWithKitchenAid for a chance to be featured.

Roasted Brussels Sprouts and Bacon Crostini

INGREDIENTS

2 cups Brussels sprouts
1/4 cup olive oil, divided
Kosher salt
Freshly ground black pepper
3 tablespoons sherry vinegar
2 tablespoons honey
1 baguette
2 slices bacon
Good quality cheese: brie, goat cheese, or your favorite soft cheese
1/4 cup pomegranate seeds

DIRECTIONS

Preheat the KitchenAid® 12″ Convection Digital Countertop Oven to 400°F with the rack placed on the middle setting (number 2).

Slice the Brussels sprouts in half. If your Brussels sprouts are especially large, slice them into quarters. Toss the sprouts in a bowl with 1-2 tablespoons olive oil and season with salt and pepper. Scatter the Brussels sprouts on the 12” non-stick multipurpose pan and roast for about 15 minutes or until the sprouts are crispy and fork tender.

As the Brussels sprouts roast, whisk together about 3 tablespoons sherry vinegar and 2 tablespoons honey in a large bowl. When the Brussels sprouts are crispy and golden, add them to the bowl and toss, coating them evenly with the light dressing. Let the Brussels sprouts rest while you toast the bread.

Slice your baguette into 1/4 inch thick rounds, and brush with the remaining olive oil. Place it in the Countertop Oven to toast for about 10 minutes, or until golden. After you’ve toasted the bread, place 2 slices of bacon on the 12” non-stick multipurpose pan and bake it in the countertop oven for about 15 minutes, or until crisp.

To assemble the crostini, take some good quality cheese – I used brie, but feel free to use what you have on hand – and spread it on the toasted bread. Layer a piece of bacon on top, then top with the roasted Brussels sprouts. Season with a little more salt and pepper. Sprinkle with some pomegranate seeds, and transfer to a serving platter. Serve.

Roasted Brussels Sprouts and Bacon Crostini Recipe

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

FEATURED PRODUCTS

KitchenAid 12 inch Convection Digital Countertop Oven
Enjoy gourmet full-size oven performance on your kitchen counter with the KitchenAid® 12" Convection Digital Countertop Oven. Nine pre-programmed functions for exceptional cooking results, including Asado Roast that adjusts temperature for superior roasting performance and Pizza to deliver optimal crisping of crust. Learn More

KitchenAid® 12″ Convection Digital Countertop Oven

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