I always try to eat foods that are in season because chances are that they were grown with less pesticides, grown closer to where you purchased them, and cost less. Winter is a time for brussel sprouts; so, I was super excited to buy a locally grown 2lb bag at Whole Foods. Side fact: people are either born with a gene mutation that makes them like the taste brussels sprouts. When I made this recipe I followed the steps my mom uses to make stuffing. You cook everything all in one pot because the oils from one flavor carries over to the next thing you cook. When you roast things you need to add a decent amount of oil so when I pair these brussels as I side I serve it with a simple chicken or pork cooked with little oil and something acidic. I used a beet relish: a tad bit of balsamic vinegar, pepper, and salt mixed into fresh beets.
Ingredients:
Directions:
Makes 6 servings
Calories:119g
Carbs: 4.7g
Protein: 15.1g
Ingredients:
- 1.5 lbs brussels sprouts(outer leaves pulled off and bottom stem cut)
- 1 package Organic Turkey Bacon (10-12 slices)
- 1 tbsp coconut oil
- 1 Yellow Onion
- Pepper
- Paprika
- Salt
Directions:
- First peel the outer leaves of the brussels sprouts and cut the bottom stem part off. Wash in cold water and dry.
- Take the Turkey bacon and cut into small pieces about 1/3 inch wide.
- Heat a pan with 1 tbsp coconut oil on the stove. Add the bacon into the pan and mix occasionally. While the bacon cooks dice an onion.
- Preheat your oven to 450 degrees.
- When the bacon is about half way cooked add the onion and a sprinkle of paprika.
- Mix until the onion begins to become translucent.
- Add the brussels sprouts and lower the heat to low. Cover the pan with a cover and let the mix cook for about 5 minutes.
- While the mix cooks cover a rimmed sheet pan with aluminum foil and spray with Pam.
- When the brussels are done cooking pour them out onto the pan and spread everything out so it is one even layer.
- Sprinkle salt and pepper over the brussels and place in oven.
- Cook in 20 minute intervals and slip with a spatula. Cook untilt he outer leaves of the brussels turn brown.
Makes 6 servings
Calories:119g
Carbs: 4.7g
Protein: 15.1g