Fully Loaded Holiday Brussels Sprouts
The ultimate Paleo vegetable dish... Brussels Sprouts. Try them a little fancy- with bacon, cranberries & caramelized onions for a fun twist!
Brussels Sprouts. You either love them or you hate them. In my opinion, it all comes down to the cooking. I will easily reject a plate of steamed brussels, but ones sauteed in bacon fat and loaded with caramelized onions, toasted nuts and dried cranberries? Sign me up!
FIVE BENEFITS OF BRUSSELS
1) High in Nutrients (Vitamin K and Vitamin C in particular)
2) Rich in Antioxidants (Reduce oxidative stress in your cells and help lower your risk of chronic disease)
3) May Help Protect Against Cancer (Thanks, Antioxidants)
4) High in Fiber (Improves Digestive Health and Helps You Poop)
5) Helps Maintain Healthy Blood Sugar Levels
PLUS, they are delicious and so easy to incorporate into your diet. They are simple to prepare, add a ton of flavor and make a great side dish for pretty much any meat, including your Thanksgiving turkey.
I'll be bringing this exact recipe to the Thanksgiving dinner we will be having at our friends on Thursday. Join me!
Start by grabbing yourself some nice organic brussels...
Now the brussels are of course the star of the show here, but don't forget the other delicious ingredients- organic, nitrate free bacon, toasted nuts, dried cranberries, balsamic vinegar, etc, etc. With all of the recipes on the blog, this one turns out most delicious when you source high-quality ingredients!
Simply gather all of your organic goodies and follow the very simple instructions at the bottom of the page. The result? Just look at this scrummy pile of goodness...
I promise that this will be a dish to impress this Thanksgiving! Who knows, you could even convert a sprouts hater to a veggie lover!
1 lb. Brussels Sprouts, Shredded or Finely Chopped
3 Rashers Nitrate-Free, Organic Bacon
1 Medium Onion, Thinly Sliced
1 Tablespoon Organic Coconut Palm Sugar
2 Tablespoons Ghee or Coconut Oil
Pinch of Salt
2 Tablespoons Balsamic Vinegar
1/4 Cup Toasted Pecans
2 Tablespoons Dried Cranberries
Optional: 2 Tablespoons Organic Goats Cheese
1) In a large cast iron skillet, saute bacon until cooked through. Set aside.
2) Using the bacon fat in the pan, add sliced onion and stir for 8 minutes, or until they begin to brown.
3) Add 1 tablespoon of coconut palm sugar and 1 tablespoon filtered water to the pan and continue to cook for 3 minutes, stirring as you go. Remove onions and set aside.
4) Add Ghee to the pan and add brussels sprouts. Saute for 5 minutes and then add salt, balsamic vinegar and cooked onions.
5) Chop cooked bacon into little pieces and add to the skillet.
6) Add pecans and cook entire dish for 2 more minutes, or until vinegar has evaporated.
7) Transfer your sauteed sprouts to a serving bowl, top with dried cranberries and organic goats cheese. Enjoy!
Isabella Grace is a Nutritional Therapy Practitioner focusing on toxin-free, natural living to its fullest extent. Her mission is to provide personalized integrative health solutions to create sustainable, lifelong change and enable you to live, love, and serve at your fullest health potential.
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