Ingredients
Scale
- 6 thick cut strips bacon, cut into small strips
- 2 tablespoons salted butter
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon each salt and ground black pepper
- 1 lb. Brussel sprouts, trimmed
- 1 1/3 cup grated Parmesan cheese
- 1/4 cup gluten free panko bread crumbs
Instructions
- Preheat your oven to 400F.
- Using a heavy duty skillet (like a cast iron) cook the bacon strips over medium heat. Stir occasionally to flip over so both sides of all the pieces cook evening. Turn the heat off and remove the bacon with a spoon (keep the grease in the pan) when they are crispy and brown and place in a small bowl or plate. Set aside.
- Swirl the butter into the bacon grease pan. Sprinkle in the garlic, thyme, salt and black pepper.
- When the butter has melted, pour in the prepared brussels sprouts and mix everything to combine and coat the sprouts with the butter mixture.
- Pour the Brussels sprouts onto a baking sheet tray. Sprinkle 1 cup of the parmesan cheese and bread crumbs on top. Mix with tongs or your hands to coat until they are coated with the cheese and bread crumbs.
- Spread them out into an even layer so each sprout is touching the pan. Bake for 10 minutes. Remove from the oven and toss gently. Bake for another 10 minutes or until the brussels sprouts are tender in the inside and slightly brown on the outside.
- Remove from the oven and sprinkle with the remaining Parmesan cheese and bacon.
- Prep Time: 10
- Cook Time: 20
- Category: side dish
- Method: oven
- Cuisine: side dish