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You are here: Home / All Recipes / Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic

November 20, 2017 By Nancylynn 23 Comments

Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic

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Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic are so quick and easy, but taste special enough for a holiday side! Perfect for anyone unsure if they like Brussels sprouts- give them a try! This post contains affiliate links for products I’m obsessed with.

A large white serving bowl with a silver spoon on a wooden surface. In the bowl is 21 day fix crispy shaved brussels sprouts topped with diced turkey bacon, shaved parmesan cheese, and a balsamic vinegar reduction.

Confession #132 – Have I told you lately just how thankful I am for you?  I feel like I don’t say it enough.

This isn’t just a Thanksgiving sentiment…but in case I haven’t said it lately…in case I get too excited about food and forget to tell you…I am using this as an opportunity to say I am so, so grateful to have you all in my life.  And I feel this way 365 days a year.  

I am living my dream with this blog, and the idea that so many of you check in here and trust me with your meals is overwhelmingly awesome.

I wish you all the good things in life, not only at Thanksgiving but throughout the coming year.

And now onto Brussels Sprouts.

Crispy, delicious, and savory Brussels sprouts that have become my newest addiction.

White Cuisinart food processor filled with already shaved brussels sprouts. On the side is a white colander with whole brussels sprouts. In the background there is a white kitchen backsplash and wooden shelf.

Have you ever made Shaved or Shredded Brussels sprouts?  OMG…you need to asap.  You can even buy them pre-shredded at Trader Joe’s, but I’m telling you – it’s SO easy if you have a slicing tool on your Food Processor.  It took me just a minute or two to shred 8 cups of sprouts.

Overhead view of shaved Brussels sprouts in a food processor with the lid off.

The benefit of having shaved Brussels is the quick cook time, and the level of crispiness that is achieved when you roast them.  It’s almost like Brussels sprouts in a chip form.  I love making big batches and using the leftovers for breakfast.  I just saute them up to get them crispy again and throw some eggs on top.  SO YUM.

A sheet pan full of uncooked shaved Brussels sprouts and diced turkey bacon.

For this recipe, I added some chopped turkey bacon to the sprouts and drizzled on some extra virgin olive oil and sprinkled sea salt.  I put the bacon on raw so it would roast right with the sprouts and this worked fine, but you could also crisp it up separately.

Close up of a large white serving bowl with a silver spoon on a wooden surface. In the bowl is 21 day fix crispy shaved brussels sprouts topped with diced turkey bacon, shaved parmesan cheese, and a balsamic vinegar reduction.

And after 16 minutes of cook time, my Brussels were perfectly crisp and crunchy.  You do need to watch a little at the end so they don’t end up burning, which can happen fast.  Just set a timer for 15 minutes and then eye them up until they are to your liking.  They are super delicious right out of the oven as is, but I let them cool a bit and then top with some shaved Parmesan.

Overhead shot of a large white serving bowl with a silver spoon on a wooden surface. In the bowl is crispy shaved brussels sprouts topped with diced turkey bacon, shaved parmesan cheese, and a balsamic vinegar reduction.

I mean, I can’t even.  I have to portion this out and hide the rest, because I almost can’t stop myself and I’m pretty sure my stomach couldn’t handle more than a couple cups at a time.  It’s a struggle though.  Oh – and when I decided to make some balsamic reduction to drizzle on top, I really had to restrain myself.

A large white serving bowl with a silver spoon on a wooden surface. In the bowl is 21 day fix crispy shaved brussels sprouts topped with diced turkey bacon, shaved parmesan cheese, and a balsamic vinegar reduction.

Even my husband, who isn’t the biggest fan of Brussels Sprouts, really liked these.

So these will be at my Thanksgiving table this year, and I am hoping some of you try it for yours.  If you do, let me know!  And if you don’t, they are just as yummy on a non-holiday, too.

Wishing you a Happy Thanksgiving from our house to yours. May your home be filled with laughter and happiness!

 

Overhead shot of a large white serving bowl with a silver spoon on a wooden surface. In the bowl is 21 day fix crispy shaved brussels sprouts topped with diced turkey bacon, shaved parmesan cheese, and a balsamic vinegar reduction. With the text overlay- 21 Day Fix | 2B Mindset | WW | Crispy Shaved Brussels Sprouts with Bacon, Parmesan, and Balsamic | Gluten Free | Dairy Free Option

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Two photo collage with white rectangle with black and pink text that says, Crispy Brussels Sprouts | Gluten Free | Dairy Free option | 21 Day Fix | 2B Mindset | WW | confessionsofafitfoodie.com. Top photo: sheet pan full of brussels and bacon ready for the oven. Bottom photo: crispy brussels sprouts in a white bowl topped with parmesan, bacon, and balsamic reduction.

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21 Day Fix Crispy Shaved Brussels Sprouts with Bacon, Parmesan, and Balsamic | Confessions of a Fit Foodie

Crispy Brussels Sprouts with Bacon, Parmesan, and Balsamic

★★★★★ 5 from 2 reviews
  • Author: Nancylynn Sicilia
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
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Description

These 21 Day Fix Shaved Brussels Sprouts with Bacon, Parmesan, and Balsamic are so quick and easy, but taste special enough for a holiday side!


Scale

Ingredients

  • 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

Instructions

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

Notes

Makes 8 servings

21 Day Fix: 1 GREEN, 1TSP per serving

WW Freestyle: 3 points per serving


Nutrition

  • Serving Size: 1 cup

Keywords: side dish, brussels sprouts, bacon, cheese, vegetables, gluten-free

Did you make this recipe?

Tag @confessionsofafitfoodie on Instagram and hashtag it #confessionsofafitfoodie

 

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Filed Under: All Recipes, Cooking Method, Courses, Diet, Fall + Thanksgiving, Gluten-Free, Seasonal, Sides, Stove + Oven, Winter + Christmas

Reader Interactions

Comments

  1. Amy says

    November 20, 2017 at 11:40 pm

    This looks AMAZING!! We love Brussels sprouts at my house. Cannot wait to try these!

    Reply
    • Nancylynn says

      November 21, 2017 at 1:48 pm

      Yay!! Let me know if you try it!! Happy Thanksgiving <3

      Reply
      • Amy says

        November 21, 2017 at 11:30 pm

        I made these tonight and they were as amazing as I thought they would be! Even my super picky eater told me they tasted good. Thanks for another great recipe!

        Reply
        • Nancylynn says

          November 22, 2017 at 1:21 pm

          YAY!! Love picky eater wins!! Thanks for making my day!! <3 <3

          Reply
  2. Heather says

    December 27, 2017 at 7:43 pm

    What brand of turkey bacon do you like? I can make a lot of healthy switches but it’s hard to find a turkey bacon that I enjoy. Thx

    Reply
    • Nancylynn says

      January 2, 2018 at 7:56 pm

      Hi! I love Applegate brand!

      Reply
  3. Megan says

    January 2, 2018 at 7:15 pm

    I love Brussel sprouts and made these for lunch today. I skipped the bacon bc I didn’t have turkey but roasted as directed then threw on some rotisserie chicken at the end. Delicious! I can’t wait to have them with eggs for breakfast.

    Reply
    • Nancylynn says

      January 2, 2018 at 7:26 pm

      Oooh! I love the idea to have chicken on it – just like a salad!

      Reply
  4. Jennifer says

    January 24, 2018 at 4:18 am

    I absolutely love this recipe! So good! I automatically have just pre-cooked the bacon, but I just now got to thinking – maybe I don’t have to. What do you suggest? Thank you!!

    Reply
    • Nancylynn says

      January 25, 2018 at 2:24 am

      I like it both ways! A tiny bit less crispy if you don’t precook, but not very noticeable. I honestly throw it all on there and it’s yummy!

      Reply
  5. Leslie Paquette says

    March 20, 2018 at 8:02 pm

    Hi! This looks delicious! I plan to make it with dinner tonight. Quick question about the container counts. Why is it only 1g and 1t? Don’t the bacon and parm count? Thanks! I’m new to the container system.

    Reply
    • Nancylynn says

      March 20, 2018 at 8:49 pm

      It makes so much, it’s not really enough to count either! 🙂

      Reply
  6. Kim says

    May 14, 2018 at 9:35 am

    My grand daughter is a Brussel sprout hater but when I fixed these for dinner last night she actually asked for seconds!!! They were de-lish!!

    Reply
    • Nancylynn says

      May 14, 2018 at 10:08 am

      That is FABULOUS!!! Happy Mother’s Day to you, Kim!

      Reply
  7. Cas says

    November 20, 2018 at 6:28 am

    Made this tonight as a pre-run for an appearance at Thanksgiving dinner.
    Absolutely lovely to behold. And easy as pie to make. And delicious.
    Definitely will be making its appearance at Thanksgiving dinner.
    Thank you!

    ★★★★★

    Reply
    • Nancylynn says

      November 20, 2018 at 1:35 pm

      I am SO happy to hear, Cas! Happy Thanksgiving to you and yours!

      Reply
  8. Rachel says

    August 29, 2019 at 2:06 am

    Made a version of this with a bag of mixed veggies because I had them on hand – shaved brussel sprouts, kale, carrots, kolrabi, etc. Did a little drizzle of maple syrup at the end, instead of balsamic, and YUM. I can’t wait to have them with my breakfast!

    ★★★★★

    Reply
    • Nancylynn says

      September 3, 2019 at 5:19 pm

      Sounds AMAZING!!!!

      Reply
  9. Taylor Kamhoot says

    November 1, 2019 at 5:35 pm

    This looks amazing! Do you think it would be possible to chop these up in a blender?

    Reply
    • Nancylynn says

      November 2, 2019 at 3:02 pm

      I’m not sure…you can always just chop them with a sharp knife!

      Reply
  10. Dana S. says

    February 9, 2020 at 4:33 pm

    Hi…are these intended to be eaten hot or cold? If hot, how do you recommend reheating them? Thank you!

    Reply
    • Nancylynn says

      February 12, 2020 at 3:57 pm

      I eat them either way, actually! I would reheat them in a pan if possible, but anything will do!

      Reply
  11. Tracey says

    April 13, 2020 at 12:03 am

    We made these for Easter today — delicious! Thank you!

    Reply

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