• Pre-heat the oven to 375°F.
  • Peel the outer layer of leaves from each Brussels sprout and chop in half, or quarter, depending on the size. Peel the carrots and dice.
  • Season with salt, pepper, and olive oil. Roast for 30 minutes.
  • While the vegetables are cooking. Fry the bacon until it becomes crispy. Remove excess grease with a paper towel. Once cooled, crumble the bacon and set aside.
  • Once the vegetables are done cooking, cover them with parmesan cheese and crumbled bacon. Serve warm.

Back /recipes/bacon-parmesan-roasted-brussels-carrots/