That's right folks, I am getting back to my heritage on
this one. It’s been a few posts since I
have offered up a Paleo recipe with, none other than, BACON. Lovely, strippy, bacony-bacon!
I know what you are thinking, “It has brussel sprouts. Boo!” Some people love them. Yet, others hate them because, as kids, we
were forced to clear them off our plates or else we could not go outside to
play. And if got caught trying to feed
them to the dog, our parents would make us get the “hitting stick” and whoop us
with it. Then, we would cry relentlessly
until our parents threaten us, yet, again.
But I digress. Was that TMI? Well
my Paleo-Crossfitting friends, I am saying its time to give brussel spouts
another chance. Really, it’s about time
you revisit them.
I made this recipe twice in a week’s time. Seriously, it was that good. Various non-Paleo friends loved it too. Makes an excellent side dish to just about
anything. This recipe came from no
particular website but am sure there are tons of variations out there.
Ingredients
18-24 brussel sprouts (halved or quartered, depending on
size)
4-6 garlic cloves (minced)
6-infinity bacon strips (uncured, diced)
3 tablespoons of olive oil
black pepper
lemon juice from 1 lemon
Directions:
Preheat oven to 350 degrees.
In a large bowl, combine brussel sprouts, garlic, bacon and olive
oil. Toss thoroughly to coat brussel
sprouts. Lay out brussel sprouts flat on a baking sheet. Sprinkle brussel
sprouts lightly with fresh cracked pepper.
After baking for 15 min, move brussel sprouts around on baking sheet to
ensure all sides eventually face up while baking. Bake for an additional 15 min. Remove brussel sprouts from oven and place in
a large bowl. Pour lemon juice over
sprouts, toss and serve hot.
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