Most of my friends and family know that I’m not a fan of green food items and my husband used to make fun of me and tell me that there was this section of the grocery store, called the produce section that I should visit some time. Whatever. Lately, however when we go out to eat there are almost always Brussels sprouts on the menu. Apparently, Brussels sprouts are the new “IT” vegetable right now and kale is so last year. To everyone’s surprise I ventured out of my comfort zone and tried these little baby cabbages and I LOVE THEM! But I only love them when they are small, really crispy and preferably have bacon on them. Basically, I want to eat them only when I feel like I am not eating them. You know what I mean?
So I’ve been on a quest to find the perfect Brussels sprout recipe that I can make for myself and family at home and with a few tweaks, I found it! The original recipe came from Juli Bauer’s Paleo Cookbook. I’m a huge fan of Julie’s PaleOMG blog and her latest cookbook is not only beautiful, but loaded with yummy recipes all wrapped up in Julie’s personality. Trust me, you do not need to be Paleo or even gluten-free to enjoy this cookbook.
What You’ll Need:
1 lb. Brussels sprouts, ends cut off, sliced in half
3 Tbs. coconut oil (can use melted butter as a substitute)
1/2 tsp. sea salt
1/2 lb. bacon
1 large tart apple, cored and diced
1 tsp. minced fresh rosemary
Preheat oven to 400 degrees and line a baking sheet with aluminum foil or parchment paper.
Toss the Brussels sprouts in the coconut oil until well coated. Spread evenly on the baking sheet and sprinkle with salt. Roast for 35 minutes or until crispy.
While the Brussels sprouts are roasting, cook the bacon in a large saute pan until crispy. Remove from the pan, set aside to cool and then chop into pieces.
In the same pan, salute the diced apple in the bacon fat until soft. Remove the pan from heat and set aside. *Note: I dumped out some of my bacon grease. Just didn’t seem right having a healthy veggie drowning in bacon fat!
When the Brussels sprouts are done roasting, place the pan with the apples back over medium heat. Add the roasted Brussels sprouts, bacon and rosemary. Season with a bit of salt and pepper and serve.
So there you have it. A sweet and savory take on Brussels sprouts. I dare you or your kids NOT to like these babies!