Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic

• servings: 8 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

16 oz whole Brussels Sprouts (or sub the pre-shredded ones)

3 tablespoons olive oil

1/2 teaspoon sea salt

1/3 cup shaved Parmesan cheese (I used a Parmesan blend)

4 slices turkey bacon (diced up small)

1/2 cup balsamic vinegar

Directions

Preheat oven to 400 degrees. Wash and dry your Brussels sprouts thoroughly. Using the slicing blade of your food processor, shred your Brussels Sprouts.

Line two baking sheets with parchment paper and divide bacon bites equally on each pan.

Divide shredded Brussels sprouts onto the two pans, laying them as flat as possible in a single layer.

Drizzle each pan with 1 1/2 T of olive oil and 1/4 tsp of sea salt.

Roast for 15 minutes and then keep watch until you achieve desired crispiness. It took me 17 minutes :).

Remove sprouts from the oven and let cool for a few minutes.

Heat balsamic vinegar in a small saucepan over medium-high heat until boiling. Reduce heat to medium-low and simmer for 10 minutes until reduced by half.

Top Brussels sprouts with Parmesan cheese and drizzle with the Balsamic reduction.

Nutrition

• Serving Size: 1 cup
• Calories: 128 kcal
• Total Fat: 8 g
• Saturated Fat: 2 g
• Unsaturated Fat: 6 g
• Cholesterol: 10 mg
• Sodium: 390 mg
• Total Carbohydrate: 8 g
• Dietary Fiber: 2 g
• Total Sugars: 4 g
• Protein: 6 g