Ingredients
1 pound Brussels sprouts, trimmed, cut in half
4 slices bacon, cut into 1/2-inch pieces
1/4 cup extra-virgin olive oil
1/4 teaspoons paprika
1 tablespoon balsamic vinegar
1/4 cup Parmesan cheese
Black pepper
Salt
Optional: Walnuts or pecans
Directions
Preheat the oven to 425 degrees. Place the Brussels sprouts in a large bowl. Season with paprika, salt, and pepper. Drizzle with olive oil and toss to coat. Arrange the Brussels sprouts in a single layer onto a baking sheet. Sprinkle the bacon on top.
Roast in the oven until bacon is crispy and Brussels sprouts are caramelized about 30 minutes. Turn the Brussels sprouts halfway through, remove any roasted leaves or sprouts, and save these for later. Remove the baking sheet from the oven. Add the roasted Brussels sprouts or leaves that you set aside back to the baking sheet. Drizzle with the balsamic vinegar, sprinkle the parmesan cheese on top, toss and serve.
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Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
