21 Day Fix Crispy Shaved Brussels Sprouts With Bacon, Parmesan, And Balsamic

for 8 servings

    • 16 oz of whole Brussels Sprouts (or sub the pre-shredded ones)
    • 3 T of olive oil
    • 1/2 tsp sea salt
    • 1/3 cup shaved Parmesan cheese (I used a Parmesan blend)
    • 4 slices of turkey bacon, diced up small
    • 1/2 cup of balsamic vinegar

Cooking Instructions

  1. 1Preheat oven to 400 degrees. Wash and dry your Brussels sprouts thoroughly. Using the slicing blade of your food processor, shred your Brussels Sprouts.

  2. 2Line two baking sheets with parchment paper and divide bacon bites equally on each pan.

  3. 3Divide shredded Brussels sprouts onto the two pans, laying them as flat as possible in a single layer.

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

  5. 5Roast for 15 minutes and then keep watch until you achieve desired crispiness. It took me 17 minutes :).

  6. 6Remove sprouts from the oven and let cool for a few minutes.

  7. 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.

  8. 8Top Brussels sprouts with Parmesan cheese and drizzle with the Balsamic reduction.

  9. 9Enjoy!