Brussels & Bacon

Let me share this fond memory about brussel sprouts from childhood:

I was 5 years old. My mom loved brussel sprouts with lemon on them. She made them for dinner and I remember the terrible taste it left in my mouth and I spit it out on my plate. I got the “mom eyes” and she said, “Eat your vegetables.” I shook my head and proceeded to eat everything on my plate except those awful brussel sprouts. As I was getting up from the table my mom looked over at me and said, “I said you need to eat your vegetables. You can’t leave the table until you eat them.” I was five. I sat at the table for 3 hours and I DID NOT eat those brussel sprouts. My mom was very upset and finally sent me to my room. Guess what was on my plate the next morning? 

Just last year a very good southern friend of mine introduced me to brussel sprouts with bacon and sweet potatoes. Whoa! As an adult, wait let me rephrase that, as an adult foodie- my palate has changed so much since I was five years old. Let me tell you, bacon definitely makes everything better! 

I have adapted the recipe my friend introduced me to because as much as I love sweet potatoes, at the time, I was trying not to eat so many of them and well, I can eat a whole pan of brussels and bacon if I’m not careful.

Brussels & Bacon
Brussel Sprouts & bacon for a food prep day.
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Ingredients
  1. 4lbs Brussel Sprouts
  2. 12 slices of bacon
  3. Salt & Pepper (to taste)
Instructions
  1. Preheat your oven to 375 degrees
  2. Line 2 large sheet pans with foil.
  3. Make sure that all your brussel sprouts are around the same size. So if there are some really large ones cut them in half. You can leave the little ones as is.
  4. Spread the brussel sprouts out evenly on the two pans.
  5. Cut the slices of bacon into one inch cuts and distribute them evenly between both pans. (I usually cut six up first and put that on one pan and then cut the other six and put that on the other pan.)
  6. Sprinkle with salt & pepper.
  7. Place the two pans into the oven and bake for 40 minutes.(Usually around the 20 minute mark I pull the pans out and mix them around with a wooden spoon
  8. After 40 minutes, I combine the two pans onto one and put back in the oven for 5 more minutes.
  9. Salt & pepper a little more to taste.
Notes
  1. This recipe can be cut in half. I like to make this much so that the mister and I can eat this for a few days with whatever protein we have for lunch.
  2. This is a great side for dinner and on my lazy days I've even been known to just eat a bowl of brussels and bacon for dinner.
  3. Enjoy!
My Kitchen Is Open http://mykitchenisopen.com/

 Aren’t they pretty- I didn’t know that they were basically little cabbages.

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Mmmm….BACON!

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Baking away…IMG_4491

Beautiful deliciousness that’s good for you!

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Give it a try! This has been the only way that I have been able to eat brussel sprouts and I will never ever try to eat them any other way. These recipe is completely paleo and 21 Day Superhero Challenge approved. Go on, stop being bored with your food choices and try something different!

~Mrs Galvan~

 

 

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