Ingredients for 8 servings
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Cooking Instructions
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1Preheat oven to 400 degrees. Wash and dry your Brussels sprouts thoroughly. Using the slicing blade of your food processor, shred your Brussels Sprouts.
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2Line two baking sheets with parchment paper and divide bacon bites equally on each pan.
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3Divide shredded Brussels sprouts onto the two pans, laying them as flat as possible in a single layer.
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4Drizzle each pan with 1 1/2 T of olive oil and 1/4 tsp of sea salt.
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5Roast for 15 minutes and then keep watch until you achieve desired crispiness. It took me 17 minutes :).
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6Remove sprouts from the oven and let cool for a few minutes.
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7Heat 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.
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8Top Brussels sprouts with Parmesan cheese and drizzle with the Balsamic reduction.
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9Enjoy!

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