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, RPh, has been a licensed pharmacist for over 30 years, blending conventional medicine with natural approaches to help people feel better and live healthier. She is the founder of Script Essentials, a supplement company known for targeted, custom-formulated products, some with patented innovations.
With a special focus on thyroid health, functional medicine, and drug-induced nutrient depletion (what she calls “drug muggers”), Suzy is the author of several books including Thyroid Healthy, Drug Muggers, and Diabetes Without Drugs. She also writes a nationally syndicated health column and shares practical, easy-to-understand guidance with readers around the world.
