Roasted Veggies... Two Different Recipes to Try

After going Keto, I really began to notice how much I enjoy roasted vegetables of various kinds.  We especially enjoy these two recipes, one for Brussels Sprouts and one for Broccoli.  Take your pick, but there really is no wrong choice here.  You will be equally as pleased with each.

Roasted Brussels Sprouts with Bacon and Parmesan:

Ingredients:
8 oz. bacon, chopped into small pieces
2 lbs fresh Brussels Sprouts, (it is important that they are fresh, not frozen for this recipe)
1/2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded

Directions:
Preheat the oven to 400 degrees.

Cook the bacon in a pot over medium high heat.  Add the Brussels Sprouts and garlic, tossing until they are coated with the bacon drippings.

Spread the Brussels Sprouts and bacon in a single layer on a baking sheet.  Sprinkle with salt and pepper.  Bake for 15 minutes, sprinkle with Parmesan, and bake for another 10 minutes, or until the cheese is golden brown.

Roasted Brussels Sprouts with Bacon and Parmesan

Roasted Parmesan Garlic Broccoli "Chips":

Ingredients:
2 heads of fresh broccoli, cut into small florets ( Again, very important that you are using fresh broccoli, not frozen, for this recipe)
3 tbsp. olive oil
1 tbsp. lemon juice
3 garlic cloves, minced
Sea Salt
Black Pepper
1/4 cup Parmesan Cheese, grated

Directions:
Preheat the oven to 425 degrees.

In a large bowl, toss the broccoli florets and garlic with olive oil and lemon juice until all are coated.  Sprinkle the sea salt and pepper and toss to coat.

In a single layer, arrange the florets on a baking sheet. Roast for about 20 minutes, until the florets are just beginning to brown.

Sprinkle on the grated Parmesan and bake for another 5 minutes.

Roasted Parmesan Garlic Broccoli "Chips"