I hate brussels sprouts. I wasn’t force fed them as a kid, actually I don’t remember ever having them as a kid. As an adult I have had them steamed a few times and they were rank. Yesterday I had the shaved Brussels sprout salad from Primal Pantry for lunch & I finally realized what was missing from my previous brussels sprouts experiences…. Bacon. Delicious, crispy, salty bacon. Of course!! Da da daaaaaaaa….. I bring you my bacony roasted brussels sprouts. Now I love brussels sprouts, I hope you will too.
These cute little baby cabbage-looking veggies are from the same family as broccoli, cabbage & kale so it should come as no surprise that they pack a serious nutritional punch. They are a storehouse of anti-oxidants with vitamins C, K, A & B-complex. Keep in mind that vitamins A, E & K are fat-soluble and need dietary fat present to enable them to be absorbed by us. That is why it’s a great idea to have a drizzle of coconut oil, olive oil, grassfed butter or ghee with your veggies to ensure you are able to absorb the most nutrients from them. They say ‘you are what you eat’ but actually ‘you are what you digest & absorb’.
Brussels sprouts- I am not really sure how much but I think about 500g
2 lge rashers of free-range gluten-free bacon, roughly chopped
1 red onion, roughly sliced
1 tbs coconut, ghee or grass-fed butter
Preheat oven to 180C. Wash the Brussels sprouts & chop off the bottom stalk. Cut them in halves. Add them with the onion & oil to a baking paper lined tray and toss well to coat. Sprinkle bacon over the top & bake for 25-35mins.0
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