Roasted Brussels Sprouts

Sides

INGREDIENTS

2 (10 – ounce) packages fresh Brussels sprouts
4 slices bacon, cut into 1-inch pieces
1/4 cup chopped pecans
1 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly cracked black pepper
1/4 cup Parmesan cheese

INSTRUCTIONS

Wash and remove any loose leaves from sprouts. Trim the root end and cut each sprout in half. Place sprouts in large bowl. Drizzle with olive oil, sprinkle with salt and pepper and toss gently; set aside.
Cook bacon and pecans in a large oven-proof skillet over medium heat until bacon just begins to crisp and pecans are toasted, about 5 minutes. Transfer bacon and pecans with slotted spoon to a bowl; set aside.
Add sprouts to skillet. Put in the oven and roast sprouts for about 30 minutes.
Remove skillet from oven and stir in bacon/pecan mixture; return to oven and continue to roast until sprouts are golden; about 10 minutes.
Remove skillet from oven; sprinkle with Parmesan cheese shreds and serve immediately.

NOTES

Makes 6 servings Nutrition Information 130 calories, 9 grams fat, 5 mg cholesterol, 350 mg sodium, 9 grams carbohydrate, 4 grams fiber, 7 grams protein

NUTRITION INFORMATION

SERVES: Makes 6 servings Nutrition Information 130 calories, 9 grams fat, 5 mg cholesterol, 350 mg sodium, 9 grams carbohydrate, 4 grams fiber, 7 grams protein