Crispy Brussels Sprouts
cut each end off of the Brussels, discard the extra leaves 
put them on a lined cookie sheet, bake until crispy 
drizzle olive oil over all of the Brussels and then sprinkle Jane’s Krazy Salt all ofver 
brown the walnuts in a little bit of oil, can be bacon grease if you have extra from the bacon cooking 
when the walnuts are browned, add the chopped bacon and dried cherries, warm through 
mix the nut mixture into the Brussels sprouts. serve with crumbled goat cheese and Balsamic glaze
- Brussels sprouts
- 6-8 slices of bacon, cooked crispy and chopped (optional if you want to make it vegetarian)
- 1 cup of chopped walnuts, toasted
- 1 cup of dried cherries
- Jane’s Krazy Salt
- Olive Oil
- Crumbled Goat Cheese
- Balsamic Glaze
Preheat the oven to 375f.
Cut the stems and outer leaves off of the Brussels sprouts, discard the waste and cut the sprouts in half. Place them on a lined cookie sheet. Drizzle with olive oil and Krazy Salt. Cook for 35-40 minutes.
Cook the bacon until crispy and then chop. Toast the walnuts in 2 Tbs of the bacon grease. Add the cherries and chopped bacon. Stir together, heating through.
Once the Brussels are crispy and cooked through, toss the walnut mixture into them and stir. Top with the crumbled goat cheese and drizzle with the balsamic glaze.
Serve alongside grilled meats or roast chicken.