21 Day Fix Crispy Shaved Brussels Sprouts with Bacon, Parmesan, and Balsami
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/2 tsp sea salt
- 3 tablespoon oil
- 16 oz of whole brussels sprouts (or sub the pre-shredde
- 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
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 20.250000041084 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 2.62197000531956 g
- Serving Size 1 1 serving (77g)
- Sodium 109.006875 mg
- Sugar 0 g
- Trans Fat 0.971797501971624 g
- Calories 179 calories
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. Enjoy!
