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Smart Thoughts

Baked Rosemary Bacon

From Chef Amanda Simcoe

The Meat and Cheese Show

Baked Rosemary Bacon

I love this for many reasons. Mostly, because rosemary is one of my favorite spices. Second, because cooking your bacon in the oven is easier (and tidier) than in a skillet. Lining the baking pan with foil helps to make clean-up even faster.

What you’ll need:

1/2 sheet baking pan
Cooling rack (optional)
Aluminum foil
1# bacon
A few springs of fresh rosemary leaves, stripped from the stems and roughly chopped
Cracked pepper to finish (optional)

What to do:

Preheat your oven to 400* F

Line a baking sheet with foil, and place the cooling rack on top. This is optional, but it will help drain the grease into the pan as it cooks and provide a more crisp result.

Lay the strips of bacon onto the cooling rack or directly on the foil. Sprinkle the chopped rosemary onto the bacon. It might be tempting to season at this point, but I prefer to add cracked pepper after cooking to prevent it from burning.

Place in the oven and set a timer for 10 minutes. Check the bacon and add time in one-to-two minute increments until crisp.