Bacon & Parmesan Roasted Brussels & Carrots
What you need
2 lbs Brussels sprouts
4 large carrots
½ lb bacon
1 cup grated parmesan cheese
salt & pepper
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.