I got the idea for this recipe from my sister. I'm not sure where she found it, but I decided it was worth taking the time to make processed free. My family loved it! This has been the tastiest Brussels sprout recipe I've ever had. I think this little veggie might make the regular rotation cut!
4 Tbsp. coconut oil
1 1/2 lbs. Brussels sprouts
1 tsp. sea salt
4 oz. uncooked bacon, chopped
1 large (or 2 small) shallot, finely diced
1 clove minced garlic
1 Tbsp. balsamic vinegar
1/2 cup chicken stock
Trim the ends off the Brussels sprouts and cut them in half. Heat a large pan over medium heat with the coconut oil and add the Brussels sprouts. Season with the sea salt and a little pepper. Allow them to brown on both sides for a few minutes. Here you can do one of two things. You can either remove the sprouts from the pan and cook the bacon before adding them back in, or you can just add the bacon to the pan without taking out the sprouts and cook it that way. The only difference is that your bacon will be a little softer and not as crisp if you leave the sprouts in. It's up to your personal preference on crispiness. Add the chopped shallot and garlic and let the cook until the shallot is translucent. Add the balsamic vinegar and chicken stock and cook for a few minutes until they are a glaze. Serve hot!
If you don't eat meat, you could still make these with vegetable stock and maybe a little liquid smoke. I like the bacon because they just seem like a match made in heaven!
No comments:
Post a Comment