Bacon-Roasted Brussels & Rads
1 Tbsp. avocado oil
1 lb. Red Dog brussels sprouts, quartered
1 lb. Red Dog radishes, sliced into 1/4″ rounds
4 strips bacon
1/2 tsp sea salt
1/8 tsp black pepper
Preheat oven to 375.
Toss the quartered brussels and chopped radishes in a bowl with the oil, salt, and pepper, and set aside.
Lay the bacon on a sheet tray and bake for 10-15 minutes until done. Take the tray out of the oven and set the bacon aside. Drain the excess fat from the pan, leaving 1 Tbsp. Turn the oven to 425.
Spread the brussels and radishes out in an even layer on the sheet tray. Bake 20-30 minutes, tossing halfway through, until veggies are tender on the inside and crispy on the outside. You can broil a few minutes at the end if they need a little more crisping.
Chop the bacon and stir into the veggies. Add more salt and pepper as needed.