Balsamic and Parmesan Roasted Brussels Sprouts
Balsamic and Parmesan Roasted Brussels Sprouts
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 20
- Sodium
- 403
- Total: 50 min
- Active: 15 min
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 286
- Total Fat
- 22
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 11
- Cholesterol
- 20
- Sodium
- 403
- Total: 50 min
- Active: 15 min
Ingredients
2 pounds Brussels sprouts, trimmed and halved lengthwise
1/2 cup extra-virgin olive oil
1/2 cup balsamic vinegar
2 teaspoons garlic powder
2 teaspoons salt
1 teaspoon ground black pepper
1/4 cup pine nuts
1/2 cup shredded Parmesan
8 slices turkey bacon, cooked
Directions
- Preheat the oven to 425 degrees F.
- Toss the Brussels sprouts together with the olive oil, balsamic vinegar, garlic powder, salt and pepper in a large bowl; then spread them out in an even layer on a rimmed baking sheet. Transfer to the oven and roast until deep golden brown and cooked through, 30 to 35 minutes. Remove from the oven and sprinkle the Brussels sprouts with the pine nuts and Parmesan. Crumble the turkey bacon over top and carefully toss it all together. Transfer to a serving platter. Serve hot.
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kbyrd209
I’ve been making this for Thanksgiving every year since Rev Run’s show. Can’t believe how many people love it including my picky little sisters! 🩷
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