Bacon Parmesan Brussels Sprouts

• Gluten free

• Meat

  • 3 strips Bacon

• Produce

  • 1 1/2 lbs Brussels sprouts
  • 3 cloves Garlic
  • 3 Shallots, medium

• Baking & Spices

  • 1/8 tsp Black pepper, freshly ground
  • 1/4 tsp Salt

• Dairy

  • 1/2 lb Parmesan cheese, grated

Found on keyingredient.com

Directions

• Preheat the oven to 325 degrees F. In a large skillet over medium heat, add 1 tablespoon of olive oil and sauté the bacon until cooked through and crispy, about 6 to 7 minutes. Remove the bacon and drain on paper towels. Once the bacon is cool enough to handle, chop into small bits. In the same pan (don’t drain the bacon fat), briefly sauté the brussel sprouts until lightly golden on the outside, about 2 minutes. (You may have to work in 2 batches.) Add the shallots and garlic and cook until aromatic, about 1 more minute. Season with the salt and pepper. In a 1 1/2-quart casserole dish, line the bottom with brussel sprouts, shallots, and garlic. Sprinkle a layer of parmesan on top. Add another layer of the brussel sprout mixture. Sprinkle the bacon and rest of the parmesan on top. Bake uncovered for 20 to 25 minutes, or until the cheese is melty and maybe even slightly golden brown. Let cool for 5 minutes, then serve.