One of my coworkers made this one day and said “Here, you have to try this!” as he handed me a bowl full of Brussels sprout goodness. When I asked him where he found the recipe, he said it was in the latest issue of The Box Magazine. Clearly, I had to go buy the latest issue. This was so delicious that I HAD to share the recipe with my friends.
24 oz fresh Brussels sprouts
1-1/2 Tbsp coconut oil/ghee/grass-fed butter
1 apple, chopped
3 pieces bacon, cooked and chopped
2-3 cloves garlic, minced
1/2 tsp garlic powder
3/4 tsp Himalayan pink sea salt
1. Rinse Brussels sprouts to clean.
2. Cut majority of stem/base off sprout and discard
3. Remove rough/dirty outermost layer of sprouts and discard.
4. Slice some sprouts in half and others very thinly, moving from right to left vertically across the sprout (similar to slicing an onion).
5. Add coconut oil, ghee, or grass-fed butter to a pan and head over medium heat.
6. Add apples, bacon, garlic, and sprouts.
7. Sprinkle with salt and garlic powder.
8. Cook 15-20 minutes over medium-low heat, stirring occasionally, until Brussels sprout pieces have wilted to about half their original size (the sprouts can be slightly browned, if desired).
9. Remove from heat and enjoy.
(serves 6. 121 calories/4 grams protein/12 grams carbs/4 grams fat per serving)
If you’re not entirely in love with Brussels sprouts, this recipe may be for you. If you ARE in love with Brussels sprouts, this recipe is also for you. This is the perfect side dish. A little vegetable, a little fruit, and of course, bacon. The flavor of the sprouts is subtle and actually pairs perfectly with the apple, garlic, and bacon. This is a very flavorful dish with a lot of layers. Warms the soul and satisfies the tastebuds.