Roasted Brussell Sprouts with Almonds, Garlic, and Beretta Bacon Bits


  • 3 lbs of Brussel Sprouts, stem removed and sliced in half
  • 4 garlic cloves, finely chopped
  • 1 lb Beretta Bacon Bits
  • 2 Tbsp Olive oil
  • 4 sprigs of fresh Thyme, leaves only
  • Sea salt and pepper
  • 1 cup chopped almonds


In a large bowl combine Brussel sprouts, garlic and bacon bits and mix with olive oil.  Then add thyme, almonds, salt and pepper, mix again to combine all the flavours. If needed add a bit more olive oil, to be sure all the Brussel sprouts are well coated!  Place in a 375 degrees, pre-heated oven for 45 minutes. Stir after 20 minutes to make sure the drippings from the bacon coat all the Brussel Sprouts.  It is done when all the edges of the Brussel sprouts and bacon bits are a bit crispy and the almonds are well roasted.


Buon Appetito,


About The Chef: Cynthia Beretta

Cynthia Beretta, Co-Founder of Beretta Farms and founder of Beretta Kitchen, is no stranger to food. A gifted entrepreneur, mother of three, organic cattle rancher and self-proclaimed ‘foodie’, Cynthia has over twenty-five years of experience in the food industry. Born on the original Earth Day in the 1970s, Cynthia jokes she was destined for sustainable and organic greatness. In 1993, fresh out of school with no farming experience to speak of Cynthia and her husband Michael embarked on an unconventional path and founded Beretta Farms. Since then the couple has expanded their network of like-minded farmers across the country, partnering with those that share the core value of raising animals humanely with love and respect As both businesses continue to grow and thrive, Cynthia never forgets to carve time out of her busy schedule to share a hearty home cooked meal with her family.

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