The following recipe was shared by one of the hippest bloggers I know, Sylvie of Hollywood Homestead. Thanks, Sylvie!
Think you don’t like a particular veggie? Want to know my secret for getting just about anyone to drool over it?
Put some bacon on it.
This simple commandment has my kiddos loving their spinach, asparagus, and — yes — brussels sprouts. And no, before you lambast me about bacon, I’m talking about the good kind. The kind from hogs raised on pasture, rich in the healthy monounsaturated fats your body needs.
With this recipe for Roasted Brussels Sprouts and Bacon, you’ll be sure to enjoy these fantastically cute veggies. (As my three year old would say, “They’re baby cabbages.” She also calls broccoli “baby trees.”)
Roasted Brussels Sprouts and Bacon
- 1 lbs of bacon, preferably pastured
- 2 lbs of brussels sprouts
- salt (where to buy real American sea salt)
- pepper (where to buy organic pepper)
Preheat oven to 375 degrees.
Cut the bacon into small chunks and fry your bacon until crispy.
While you are waiting, wash and cut brussels sprouts in half and put in a pan.Put the brussels sprouts in the oven until the bacon is finished.
When the bacon is finished pour the bacon fat into the pan with the brussels sprouts. Do not include the cooked bacon.
Replace pan with brussels sprouts and bacon fat into the oven and continue cooking for 30 minutes or until nicely browned.
Take out, add the bacon to the pan and mix well. Salt and pepper to taste.
For recipes and practical instructions for eating this way (dairy-free and grain-free), I highly recommend the Paleo Eats Cookbook.
It’s the simplest way to get started, and at the moment, the hardback version of this cookbook is 100% free to Food Renegade readers.
AS ALWAYS, ENJOY!
Sylvie is a celebrity personal assistant and mom of 3 by day, paleo enthusiast and blogger by night. She and SAHD hubby, Eric, each lost over 60 lbs with paleo and continue to improve their family’s health with food and lifestyle tweaks.