Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic
These Shaved Brussels Sprouts with Bacon, Parmesan, and Balsamic are so quick and easy, but taste special enough for a holiday side!
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 glaze
INSTRUCTIONS:
Preheat oven to 400
degrees. Wash and dry your Brussels sprouts thoroughly. Using the slicing blade of your food processor, shred your Brussels Sprouts or get the pre shaved 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 glaze.
