Yep, the same technique for roasting bacon with cauliflower and broccoli also works for Brussels sprouts!
Here’s what to gather to feed 4-6 people as a side dish:
- 1.5 lbs of Brussels sprouts
- 2-3 tablespoons of melted ghee, avocado oil, melted lard, macadamia nut oil, or fat of choice
- 4 slices of bacon, diced
- salt and pepper
- aged balsamic vinegar
Here’s what to do:
Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. (Don’t throw away the leaves — toss ‘em in a container and keep ‘em in the fridge so you can make some Brussels Sprouts Chips later!)
Cut the sprouts in half and toss them with melted fat of choice, salt, and pepper.
Dump them on a foil lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything and pop the tray in the oven.
The sprouts take about 30-35 minutes to roast, so set your timer for 10 minute intervals x3 to regularly rotate and flip the sprouts ‘n swine. Check for seasoning and drizzle some of your favorite vinegar on the finished dish.
I can’t think of an easier-to-make Turkey Day side (besides rehydrating a box of nasty and decidedly non-Paleo mashed potato flakes). Go forth and make Brussels sprouts and bacon!
Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).