ROASTED BRUSSELS SPROUTS

I do my roasted sprouts a little different than most people. I treat each sprout as an individual head of cabbage, but chopping off the bottom and then peeling off several leaves before cutting it into halves or quarters.✌🏻 It makes the best crispy texture! Easy, low-carb, keto-friendly veggie perfection…ENJOY!

Yields 2-4 servings

Ingredients:

• Brussels sprouts (I will buy either one stalk when in season or 2 bags)
• Shallot (diced)
• Olive oil
• Salt & pepper
• 2-3 slices of bacon cut into 1 inch squares
• Parmesan cheese (shredded or grated)

Directions:

1. Preheat oven to 425 degrees.
2. Line a baking sheet with parchment paper.
3. Clean sprouts (see intro for how I do it ☝🏻) and cut into halves or quarters. Put into a bowl.
4. Add diced shallots to the bowl and drizzle with olive oil. Stir to make sure all is coated.
5. Sprinkle with salt & pepper (add a little crushed red pepper for some zip) and stir again.
6. Spread out evenly on baking sheet.
7. Lay bacon squares on top of the sprouts spaced evenly around the pan.
8. Bake for 20-25 minutes.
9. Remove from oven and put in a serving dish.
10. Sprinkle with parmesan cheese and ENJOY!

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