Roasted Shaved Brussels Sprouts, Beets, Turkey Bacon and Fresh Mozzarella Curd. See great recipes for Roasted Shaved Brussels Sprouts, Beets, Turkey Bacon and Fresh Mozzarella Curd too! Great recipe for Roasted Shaved Brussels Sprouts, Beets, Turkey Bacon and Fresh Mozzarella Curd. While I was cooking dinner, I noticed I had all these ingredients in the fridge that needed to be cooked soon.

Put the Brussels sprouts on the baking sheet, drizzle with a tablespoon of olive oil and sprinkle with salt. This Brussels Sprout and Beet recipe is so easy that any one can make it, and you only use one pan to make it. Place the sliced brussels sprouts on a heavy rimmed baking sheet. You can have Roasted Shaved Brussels Sprouts, Beets, Turkey Bacon and Fresh Mozzarella Curd using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Roasted Shaved Brussels Sprouts, Beets, Turkey Bacon and Fresh Mozzarella Curd

1. You need 10 oz of package of Shaved Brussels Sprouts.
2. You need 8 oz of package of Steamed and Peeled Baby Beets.
3. It's 4 oz of Turkey Bacon.
4. It's 4 oz of Fresh Mozzarella Curd or Fresh Mozzarella.
5. You need 1 Tablespoon of Olive Oil.
6. It's Pinch of Salt and Pepper.

Add garlic, drizzle with oil, and add salt and pepper to taste. In the workbowl of a food processor fitted with the shredder attachment, shred the Brussels sprouts. Transfer to a rimmed baking sheet and toss with the olive oil. Season generously with salt and pepper.

Roasted Shaved Brussels Sprouts, Beets, Turkey Bacon and Fresh Mozzarella Curd step by step

1. Preheat oven to 400 F, and slice beets into 1/4 inch cubes. Spray baking sheet with cooking oil and spread out beet cubes. Bake for 10 minutes until semi roasted. Put aside..
2. While beets cook, cut the bacon into 1/4 inch pieces and sauté until brown. Put aside..
3. Spray a small baking dish with cooking oil and combine the bag of shaved brussels sprouts, browned bacon and semi roasted beets into the baking dish. Mix in the olive oil, and desired salt and pepper..
4. Bake the mixture for 25 minutes, take out to mix, and then bake for an additional 20 minutes..
5. Let cool for 10-15 minutes and then add mozzarella. Enjoy!.

Remove from the oven and toss with the Parmigiano. Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day! Brussels sprouts are simply seasoned with salt, pepper, and olive oil, then slow-roasted in a very hot oven until darkest brown. They are the perfect combination of sweet and salty, and make for perfect snack leftovers straight from the fridge the next day!