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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

  • 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

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!


Ingredients

Scale
  • 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, 1 TSP, trace RED, trace BLUE (per serving)

WW: Green, Blue, Purple – 3 points (per serving)


Nutrition

  • Serving Size: 1 cup

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