KETO Parmesan Roasted Brussels Sprouts with Bacon
Getting your green veggies into your food intake has never been so yummy!
- 2 lbs. Brussels Sprouts, trimmed and cut in halves
- 2 T. Extra Virgin Olive Oil
- 6 Slices of Bacon, cooked and roughly chopped
- 1/2 C. Parmesan, grated
- 1 1/2 tsp. kosher Salt
- 1 tsp. Ground Pepper
Preheat oven to 400 degrees. Cut the ends off the Brussels Sprouts, then cut them in half. Place them in a large bowl and add the olive oil, half of the Parmesan, and salt and pepper. Toss to coat. Place the Brussels Sprouts on a lined baking sheet and roast for 20-25 minutes, stirring about halfway. Add the bacon and the remaining Parmesan cheese. Add additional salt and pepper as needed. ENJOY!
Pro Tip: Use the same recipe for fresh squash! YUM