The world can be split into two groups of people: those who love brussels sprouts and those who do not. We’d like to think we can change the latter group with this recipe! This little round superfood got a bad rap at the dinner table when we were kids, but thankfully we’ve grown up and discovered all their hidden benefits. Brussels sprouts are packed with vitamin C, antioxidants, fiber and can help reduce inflammation in the body. This easy to prepare side dish is a great way to add some more vegetables in diet and pairs well with our wild caught seafood.
- 4 packets of Beetnik Brussels Sprouts, thawed and halved*
- 4-5 slices of bacon, coarsely chopped (the more the merrier!)
- Kosher salt & pepper
- 2-3 tablespoons of your melted oil of choice (coconut oil, olive oil, ghee)
- balsamic vinegar (optional)
Thaw the brussels sprouts the night before in the refrigerator. When ready, preheat the oven to 400 degrees. Chop up your brussels sprouts into halves and throw into a large bowl. Pour your fat of choice all over the sprouts (we used ghee, but to each his or her own!) and make sure that they all get a little coat of oil. Season with salt and pepper to taste. Once tossed, arrange on foil lined baking sheet. Give the brussels sprouts some room, they don’t do well all piled up on each other. Chop up your bacon and spread them around the baking sheet. These can go straight onto the veggies. In fact, make sure you smother the brussels sprouts with ’em! Put the pan in the oven for about 30 minutes (or until they are crispy enough). We suggest checking on them every 12 minutes or so. Drizzle balsamic on the finished product.
*If brussels sprouts are just not your thing, you can replace the sprouts with broccoli!