Parmesan Roasted Brussels Sprouts with Bacon with Organic Valley

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Recipe by Stacie Hassing

The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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Parmesan Roasted Brussels Sprouts with Bacon

A side-dish dream come true! Parmesan Roasted Brussels Sprouts with Bacon are indescribably delicious and made with simple ingredients.

15 MIN PREP

30 MIN COOK

45 MIN TOTAL

6 servings

Ingredients

1 ½ pounds Organic Valley Brussel Sprouts, ends trimmed and halved or quartered

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3 tablespoons Organic Valley Ghee or Butter, melted

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A head of garlic with a clove on the side.

3 garlic cloves, minced (about 1-2 tablespoons)

½ teaspoon sea salt

¼ teaspoon black pepper

½ cup Organic Valley Shredded Parmesan Cheese

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2 or 3 Organic Prairie Bacon strips, roughly chopped and cooked to crisp

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chives, optional for garnish, chopped

cracked black pepper, optional for garnish

Directions

Preheat oven to 400 F. Grease a pan or line with parchment paper. Set aside.

In a bowl, toss Organic Valley Brussels Sprouts with melted Organic Valley Butter or Ghee, garlic, salt and pepper. Spread out onto the pan and arrange so that they are cut side up.

Bake for 15-18 minutes. Remove Brussels Sprouts from oven and sprinkle with Organic Valley Parmesan Cheese and Organic Prairie Bacon pieces. Place back in the oven and bake for an additional 5-7 minutes or until Brussels Sprouts are fork tender with browned edges and cheese is melted.

Top with chopped fresh chives and cracked black pepper if you wish. Enjoy!

Parmesan Roasted Brussels Sprouts with Bacon

Directions

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Butter-Roasted Asparagus

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