Ingredients
2 pounds Brussels sprouts, halved6 bacon strips, chopped2 tablespoons olive oil1/2 teaspoon kosher salt1/2 teaspoon pepper3 tablespoons extra virgin olive oil3 tablespoons pine nuts2 teaspoons minced fresh oregano2 tablespoons balsamic glaze2 tablespoons freshly shaved Parmesan cheese
Preparation
Preheat oven to 450°. In a large bowl, toss Brussels sprouts, bacon, olive oil, salt and pepper. Transfer to a 15x10x1-in. baking sheet. Roast, stirring halfway through cooking, until sprouts are tender and lightly browned, 20-25 minutes.
Meanwhile, in a small skillet or saucepan, heat the extra virgin olive oil over low heat. Add pine nuts; cook until fragrant and nuts start to brown, 3-4 minutes. Remove from heat; mix in oregano. Transfer Brussels sprouts to a serving bowl; add pine nut mixture and toss to coat. Drizzle with balsamic glaze and sprinkle with Parmesan; serve warm.
