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Categories:
bacon Brussels olive oil clove garlic shallots thyme black pepper red pepper Swanson freshly grated Parmesan cheese
Viewed: 26 - Published at: 2 years agoIngredients
- 4 slices bacon
- 1 pound Brussels sprouts, quartered
- 2 teaspoons olive oil
- 1 clove garlic, minced
- 2 tablespoons minced shallots
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 3/4 cup Swanson(R) Unsalted Chicken Broth
- 1/4 cup freshly grated Parmesan cheese
Method
- Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
- Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
- Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
- Slowly pour Swanson(R) Unsalted Chicken Broth over the Brussels sprouts.
- Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
- Top with grated Parmesan cheese.
