Paleo Brussels Sprouts & Bacon
I’ve been finding more ways to incorporate brussels sprouts into everyone’s diet around here, and this has been one of the best ways yet. Everyone who proclaims to dislike brussels sprouts asks for seconds of this dish. How fun is that? This comes together quickly, and can be served over rice, cauliflower rice, or with the potatoes we posted yesterday. Enjoy!
Allergy Status: Gluten Free, Dairy Free, Egg Free, Soy Free, Nut Free, Peanut Free, Wheat Free, Yeast Free, Paleo, GAPs, AIP, Possibly Corn Free
For Corn Free: Source safe ingredients, especially the bacon.
Organic Brussels Sprouts, cleaned and quartered, approximately 12 ounces
3 TBSP Organic Extra Virgin Olive Oil
4 ounces Water
1 package Bacon of choice, cut into bite sized pieces and cooked
4 TBSP Hillary’s Eat Well Beet Sauce, or a sauce of your choosing, but this one has received rave reviews
3 TBSP Organic Caramelized Onions
1/2 tsp Sea Salt
Heat a large non-stick pan on medium heat (275) and add the olive oil, and brussels sprouts. Stir regularly, but not too much. This is when the slightly crisps brown layer sill develop. As the oil starts to dissipate, add the water. For us, this was 6 minutes after starting. The water will create a different cooking effect, so the sprouts won’t burn, but will also cook on the inside.
After the burssels have cooked, and the water is mostly gone, add your Hilary’s sauce, and seasonings. Mix everything together, then add the cooked bacon in, and mix again.