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
The Players
- 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)
The How-To
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.
(Click here to get your FREE copy of the Paleo Eats Cookbook.)
AS ALWAYS, ENJOY!
For more delicious recipes similar to this one (low-carb, high-fat), I highly recommend the Wicked Good Ketogenic Diet Cookbook.
Learn all about how to eat to force your body to burn fat. This book is jam packed with 156 delicious fat-shredding recipes that will help you burn fat like crazy. Even stubborn belly and thigh fat won’t stand a chance because your body will have NO CHOICE but to burn that fat for fuel!
At the moment, the printed version of this cookbook is 100% free to Food Renegade readers. You just cover shipping & handling.
Meet Sylvie
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.
Sign up for her newsletter at www.hollywoodhomestead.com and follow her on Facebook and Twitter.
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This is the only way I eat brussel sprouts…so delish!
Going to try the recipe.
That’s the way I make them,except I sautée chopped onions with the bacon,add more flavor.
I love brussel sprouts and i love bacon. This sounds absolutely delicious. I am definitely going to do this this recipe.
I’ve had mixed results with brussel sprouts. I want to try this because when cooked right they are delicious. Where can I find pasteurized bacon? I’m in the Dallas area.
I hope you mean “pastured” bacon! LOL.
If I were you, I’d check the listings at http://www.eatwild.com.
Turtles.
Bacon and shallots are a go to for any green. Kale is a exceptionally good.
I made the brussel sprouts, it was the first time I’ve ever eaten them–EVER. They were delicious!!!
EVERYTHING
Alton Brown has a recipe with bacon and blue cheese. So good!
My whole family loves your bacon wrapped sweet potato recipe!!! I’m one of the few who actually likes sweet potatoes, now they all do! Only if wrapped in bacon of course 😉
Melanie Johnson, I made them last night but added goat cheese! Delicious!
i saute mine in balsamic vinegar and chipolte olive oil and then bake them with bacon bits and parm cheese.
This recipe is almost the same as Nom Nom Paleo’s. Just add balsamic vinegar-awesome!
http://nomnompaleo.com/post/1670459416/roasted-brussels-sprouts-and-bacon
I make mine like this but on the flattop. So great!
Try them too sauteed in a little butter, with some maple syrup added and toasted pine nuts.
Oh my, Mary! That sounds tasty!
I make them exactly this way, but with one key addition: I add a healthy splash of apple cider vinegar, which gives it the acidity it needs to balance out the hint of bitterness in Brussels sprouts.
Diana Walker
Love Brussels sprouts, always have!
Me too! Can’t wait to try this.
I like to break them apart onto a cookie sheet, drizzle bacon fat over them and roast in the oven until crispy; like little green potato chips.
Seperated out, quick sauté, and tossed with pistachios and parm shavings.
Yummy!!
Jenn Childers