I love Brussels sprouts, probably more than most and have been very happy to have them back in my diet.  For a few months now I have been able to eat select veggies again and it has been such a relief.  I have about a dozen ways of preparing them but this recipe is a classic and one of the few ways I can get my kids to eat Brussels.  You can leave out the avocado if you like, or the bacon for a vegan version but I’m a fan of both.

I use a giant pan (linked below) and typically make a double batch of this for my family.  It can be eat as a standalone meal or as a side.

Roasted Brussels & Bacon

Brenna May

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Servings 6

Ingredients

  

1x2x3x

• 1/2 lb thick-cut uncured bacon* I like Hemplers or no sugar bacon from the local butcher
• 2 tbsp ghee or grass fed butter
• 1 pound Brussels sprouts halved
• 1/2 large onion chopped
• Salt and freshly ground black pepper to taste
• 1 avocado

Instructions

 

• Preheat oven to 400°F
• Lay bacon out in cast iron pan, and bake until crispy, 15-20 minutes.
• Alternatively you can cook bacon in a large skillet over medium-high heat until crispy.
• Remove to an unbleached paper towel-lined plate and cut. I like to use kitchen scissors to cut it into squares.
• In the same pan with bacon fat, melt ghee over high heat. Add onions and Brussels Sprouts and cook, stirring occasionally, until sprouts are golden brown, 8 to 10 minutes. Season with salt and pepper, to taste, and toss bacon back into pan.
• Dice avocado and toss it into the pan with the bacon.
• Serve and enjoy!

Notes

*Adjust for animal based, paleo, keto

Tried this recipe?Let us know how it was!