Brussel Sprouts are quite possibly one of the most misunderstood veggies out there. My dad shares the generalized opinion that they are the most foul tasting vegetable on the planet. His mom wasn’t the greatest cook so I’m told, so a lot of his food was either bland, or came from a can. However, today brussels sprouts are making quite the comeback in the culinary world. A lot of restaurants have them as an appetizer that can cost as much as $15. This is a simple and quick recipe for brussel sprouts that I use often as a paleo side dish and certainly won’t cost you the outrageous restaurant price. I like to make this as a side dish for Paleo Meatloaf.
- 20 Brussel Sprouts washed and halved
- 5 strips of bacon
- 2 small shallots thinly and evenly sliced
- 1 1/2 Tbsp of Olive Oil
- lemon zest
- Sea Salt
- Black Pepper
- 1 tsp Fig Balsamic Vinegar (optional)
Preheat the oven to 375 degrees F. Put brussel sprouts, salt, pepper and a bit of olive oil in a bowl and mix, making sure sprouts are evenly coated. Place in baking dish and roast for roughly 15-20 minutes (until edges are brownish and glassy). While sprouts are roasting, fry the bacon until crispy. Remove from pan and pat dry with a paper towel to remove excess grease. Chop bacon into bite sized pieces and set aside. Fry shallots in bacon fat until light brown and caramelized. Toss the shallots and bacon pieces with roasted brussel sprouts and sprinkle lemon zest over the top. If you want to add the fig balsamic vinegar, add it with the last step making sure that the sprouts are evenly coated. Don’t overdo it though, a little vinegar will go a long way.
If you don’t have brussel sprouts, asparagus works just as well as a substitute.