“It was a beautiful Belgian day. The smell of waffles and Brussels sprouts filled the summer air…“ – Dr. Evil
As the name suggests, Brussels sprouts hail from Belgium, where these tender buds were cultivated as far back as the 13th century. But sadly, they’re nowhere near as popular as Belgian waffles. A lot of folks just aren’t keen on the mildly bitter bite of these miniature cabbages.
Obviously, they haven’t tried Brussels sprouts that have been roasted with bacon and drizzled with aged balsamic vinegar. The pork and vinegar mellow the bittersweetness of the Brussels sprouts; on a chilly winter night, this hearty dish makes the perfect side.
Bacon, of course, is a big part of why this recipe is such a crowd-pleaser. If you’re having trouble finding Whole30-compliant sugar-free bacon, you can buy it online via U.S. Wellness Meats, or if you’re a fellow resident of the San Francisco Bay Area, you can pick some up at Prather Ranch Meat Company.
But even without bacon, you’ll satisfy even the pickiest eater with a platter of roasted Brussels sprouts. This dish offers sweet and nutty notes that’ll make your mouth water.
Seriously: Check out the recipe and make it tonight.
One last bonus: The trimmed outer leaves of the Brussels sprouts can be saved to make Brussels Sprouts Chips. (Practice so you’ll be ready to serve ‘em at your Super Bowl party in a couple of weeks!)
Dr. Evil would most certainly approve.
Tell me: How do you like your Brussels sprouts?
Looking for more recipe ideas? 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)!