*Post sponsored by Real California Milk, but recipe and opinions are my own.
Another easy side dish recipe for this holiday season is my roasted brussels sprouts with crispy turkey bacon and Real California cotija cheese. As much as I love the taste of pork bacon, I like that the turkey bacon has less fat. Inspired by my recent trip to Mexico, I wanted to include one of my new favorite Mexican-style cheeses: cotija. It is a nice complement to many savory warm dishes or cold salads that need a bit of salty flavor. I also like that this cheese crumbles like feta and can be a great substitute for your Greek salad.
Did you know California is the country’s leading producer of Hispanic-style cheeses? The state produces more than 25 varieties and styles of Hispanic-style cheeses bearing the Real California Milk seal. If you are curious to know where to buy Hispanic-style cheeses, check out this LINK for the product locator.
Check out this easy recipe:
- 1.5 lbs. brussels sprouts (cut in halves)
- 3 tsp. extra virgin olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 6 oz. of turkey bacon – 8-10 pieces
- 3 oz. of Real California Milk cotija cheese (crumbled)
- 1-2 tbsp. balsamic vinegar or balsamic glaze
- Preheat the oven to 425F
- Lightly toss together olive oil, salt, and black pepper with the brussels sprouts on a non-stick pan
- Bake for 30-40 min until the sprouts are tender and dark green or a toasted brown in appearance
- For the turkey bacon, lightly coat your skillet with cooking spray and turn the stove to medium heat.
- Place strips in skillet for 4 min on each side until fully cooked; longer if you want it more crispy
- Transfer the strips onto a paper towel and let cool
- Cut the bacon strips in 1/2 inch pieces
- Mix the bacon and balsamic vinegar together with the brussels sprouts
- Sprinkle the cotija cheese on top of the dish