My love for Brussels sprouts is no secret. If you are looking for a dead simple recipe (that also includes great info on the health benefits) check that out here.
But sometimes, it is nice to dress them up and make them a bit more exciting and flavorful. Enter the magical combination of maple syrup and bacon. Yum!
I encourage you to make Brussels sprouts chips from the outer layer of leaves. They are so much better than kale chips and a lot easier to make, too!
I am trying to drastically increase my vegetable intake, up to Wahl's Protocol levels (9 cups a day) and this recipe will surely become a weekly staple to help me reach that goal. If you want to read more about my current health struggles with uterine fibroids & my current dietary goals, I wrote a detailed post here. If you've ever wondered what it is like to be treated by a Chinese Medicine doctor you'll learn a whole lot in that post!
A tool I am using to help me increase my veggie intake is this really awesome new email-based course by my dear friend Jessica of JessicaEspinoza.com and DeliciousObsessions.com called EAT THE RAINBOW. I got a little giddy when she told me about this new course since it is EXACTLY what I need right now to help me stay on track with my 9 cups of veggies a day.
With this course, you get one email per day with invaluable information about the benefits of different fruits and vegetables, easy and delicious recipes, and tips and tricks for saving money and time while cooking.
I've actually gotten the chance to view all of the materials in advance and I think this is an absolutely incredible resource! It's hard to argue with eating more plants, since they provide unique phytonutrients, antioxidants, and nutritional profiles.
You also get an eCookbook when you enroll in the course ($15 value) plus access to the closed Facebook support group.
I hope you check it out! You'll see me in the FB group too :-)
Enjoy this recipe - it will make even the haters enjoy eating Brussels sprouts.
Maple Bacon Brussels Sprouts (Paleo, AIP)
Published 04/02/2017
The whole family will gobble up Brussels sprouts when you cook them with maple syrup and crispy bacon. Great way to get more healthy cruciferous veggies into your diet!
Ingredients
- 1 lb Brussels sprouts (outer leaves removed for Brussels sprouts chips)
- 1-2 tbsp dark robust maple syrup
- 4 oz bacon, cooked until crispy and crumbled
- unrefined salt and black pepper to taste (omit pepper for elimination AIP)
- 2 tbsp fat of choice (lard, extra virgin olive oil, ghee, bacon grease, etc.)
Instructions
- Heat the oven to 375F.
- Prepare the Brussels sprouts by peeling away the tough outer leaves and reserving to make Brussels sprouts chips later (trust me, they are AMAZING!) Slice the stem off of each sprout and slice each in half lengthwise. Place any leaves that fall off with your stash for chips.
- Place the halved sprouts in a single layer (not too crowded) on a rimmed baking sheet, in a glass baking dish, or equivalent. Coat with fat (melted if necessary) and sprinkle with salt and pepper to taste. Bake for about 40-45 minutes, until browned and crispy. Halfway through, stir the sprouts.
- Meanwhile, cook the bacon using your preferred method. You can actually cook it in a single layer on a rimmed baking sheet in the oven while the sprouts are roasting. Depending on the thickness of the bacon it will be ready after 10-20 minutes. Crumble the bacon once it is crispy.
- Transfer the roasted sprouts to a serving dish and sprinkle with the crumbled bacon and drizzle with the maple syrup to desired level of sweetness. Toss to combine. Dig in and enjoy!
Cook time: 00 hrs. 40 mins.
Total time: 50 mins.
Tags: paleo, AIP, gluten-free, egg-free, autoimmune protocol, Brussels sprouts, maple syrup, baconRecommended Ingredients
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This gluten- and dairy-free green bean casserole is just as quick and easy to make as the original, but without the allergens and additives.