Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 25 minutes

食材

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

步驟

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.

營養

• 每份大小: 1 cup
• 卡路里: 128 kcal
• 總脂肪: 8 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 6 g
• 膽固醇: 10 mg
• 鈉: 390 mg
• 總碳水化合物: 8 g
• 膳食纖維: 2 g
• 總糖: 4 g
• 蛋白質: 6 g