“I’m in love, I’m in love and I don’t care who knows it!” Will Ferrell’s proclamation in the phenomenal Christmas movie Elf basically sums up my thoughts on Brussels sprouts. As a child I would turn my nose at these little magical cabbage nuggets. Now that I am grown (at least physically, not quite mentally) I know the goodness they hold and can eat them at every meal. They are an excellent source of vitamins and minerals necessary to feel nourished. This includes Thiamin, Riboflavin, Iron, Magnesium, Phosphorus, Vitamin C, Vitamin K and Folate to name a few.
My first foray into cooking Brussels sprouts was a recipe from Nom Nom Paleo’s cookbook. Since that day I have never looked back and have continued to experiment with the sassy sprouts. Being that I am a converted Brussels sprout hater, I completely sympathize with anyone’s hesitation to try this or any other recipe containing said vegetable. When I sing my praises for these little sprouts it is usually met with silent scowls of disapproval. Few people know the exactly how amazing this cruciferous vegetable can be until they have tasted them intermingled with bacon and butter.
I am currently following an Autoimmune Protocol to combat some eczema and leaky gut issues that have developed due to a compromised immune system and a round of antibiotics. Because of this I had to revamp how I handle breakfast. This recipe has been my go to for quick breakfast meals. I prep a double batch every Sunday and always have them on hand so I could throw together a breakfast with a quality protein, these flavorful delights and a serving of health fat.
The recipe below is my most favorite way to prepare them, not only because of the alliteration in the title, but because it is full of fantastic flavors. I am also in love with alliteration, obviously. It is also super easy and doesn’t make a big mess. Always a plus in my book!
- 2 lbs Brussels sprouts
- 2 Tbs butter, ghee or coconut oil
- ½ tsp Salt
- ½ tsp pepper (omit for AIP)
- 5 pieces of bacon
- Heat oven to 400 degrees
- Trim bottom of Brussels sprouts and slice in half, top to bottom
- Line baking sheet with parchment paper
- Melt fat of choice in small sauce pan on medium heat
- Place trimmed sprouts on baking sheet, drizzle with melted fat
- Salt and pepper, then stir to mix thoroughly
- Note: the above steps can be preformed in a bowl, but I choose not to dirty additional dishes!
- Place bacon on top of sprouts
- Bake for 40 minutes
- Once done, use fork and knife to shred bacon and serve
The best part about this recipe is you can substitute almost any veggie and the end result is just as delicious. I have done broccoli, green beans, cauliflower florets and beets following the above instructions. Keep in mind that cooking times will vary dependent on type of vegetable used. If you can tolerate dairy, a nice sprinkling of Parmesan cheese can take this recipe to a whole new level. What is your favorite way to eat Brussels sprouts?
To a nourished life,