Crispy Parmesan Brussels Sprouts with Bacon

Method

1. Heat the oven to 425°F (220°C) with a sheet pan inside. Toss the sprouts with oil, salt and pepper.
2. Carefully spread the sprouts cut-side down on the hot pan. Scatter the bacon around them. Roast 18 to 22 minutes, until the cut sides are deeply browned and the leaves are crisp.
3. Add the garlic and parmesan for the last 3 minutes.
4. Finish with lemon juice and serve right away.

Storage: Refrigerate 3 days; re-crisp in a hot oven. They are best on day one.

Food safety: the USDA’s minimum internal temperatures are 165°F (74°C) for poultry, 160°F (71°C) for ground meat, and 145°F (63°C) for whole cuts of beef, pork, lamb and fish, with a 3-minute rest for the meat. Use an instant-read thermometer. More on food safety.

Nutrition is a calculated estimate per serving using standard ingredient data; brands and portions vary. Net carbs = total carbohydrates − fiber. Not medical advice. See our health disclaimer.