Jamie

If you are thinking, I LOVE Bacon, but I HATE Brussels Sprouts, please keep reading.

Those little green balls of goodness are a cruciferous vegetable and do put off a slightly unpleasant sulpherous smell when raw and as they first begin to cook. As long as you can get past this (just cook some bacon at the same time and your kitchen will smell glorious), you will be able to enjoy the numerous health benefits of Brussels Sprouts. They are packed with tons of nutrients like Vitamin C, Folate, Iron, Cancer fighting Phytonutrients, Vitamin K, Fiber, and even have some protein! Below is a great chart to show you in more detail just how wonderful Brussles Sprouts are for you!

nutrients-in-brussels-sprouts

Credit: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10#nutritionalprofile

 

 

 

 

 

 

 

 

 

 

 

 

If the nutritional benefits haven’t changed your mind yet about giving Brussels Sprouts a try, let me assure you that that sulpherous smell goes away when you coat them in oil and sea salt and roast them in the oven until the edges are caramelized and crispy. Then you add bacon and mmm…..even the biggest brussels sprout hater in the world would love these!

Without further ado, here is my recipe for Rosemary Brussels n Bacon. ENJOY! And please, share with friends! This is a great dish to bring to a party.

ROSEMARY BRUSSELS N BACON

Prep Time: 15 min. Cook Time: 30 min. Servings: 6-8 

Ingredients:

2lb. Brussels Sprouts

1 package Nitrite/Nitrate Free Bacon

1 tbsp. Sea Salt

1-2 drops¬†Rosemary Essential Oil or 2 sprigs fresh Rosemary (I don’t recommend dried for this)

Directions:

  1. Preheat oven to 425 degrees F.
  2. Cover baking pan with foil (make sure all edges are covered, double up if necessary) and then line with parchment paper. This is my way of creating less mess to clean up – the foil catches all the bacon grease.
  3. Lay strips of bacon close together on top of parchment paper then place in oven once it has reached proper temp. Bake until crispy – about 15 minutes
  4. Boil a large pot of water on the stove.
  5. While water is coming to a boil, cut off the ends of your brussels sprouts (toss the ends) and cut the remaining part into quarters. Once all 2lbs. are chopped, carefully put in the pot of boiling water. Cover and cook about 8 minutes or until the sprouts start to soften up a bit. Note that they should retain their darker green color. Once they start to turn to a more brighter light green, more of the nutrients are being boiled out.
  6. Transfer sprouts to strainer to get rid of all the water, then back to the pot again to season.
  7. Remove bacon from oven and place bacon on a paper towel lined plate to absorb excess grease. Once cooled, chop up into small pieces.
  8. Pour bacon grease into a glass container. Add 1-2 drops doTERRA Rosemary Essential Oil, swirl around to mix, then pour right over top of the brussels sprouts. If using fresh Rosemary, rinse and pull the sprigs off to sprinkle over top sprouts.
  9. Toss to coat all sprouts in bacon grease and then spread evenly on parchment lined pan. Generously sprinkle with sea salt, then put the sprouts in the oven and roast at 425 for about 30 minutes or until the edges become crispy. They should be easy to stab with a fork.
  10. Once the sprouts are done, mix the bacon crumbles in and then dig in!

If you make this recipe, I would love to know how it turns out! Tag me @OutsidetheBox_Nutrition on Instagram or @OTBNutrition on Facebook.

If you want to give the Rosemary Essential Oil a try, click on the link here or in the ingredient list. This will take you to doTERRA’s website, a company that I personally use and recommend. If you purchase from this website I will get credit, so thank you in advance! REMEMBER: when cooking with essential oils, less is more!

If using this much bacon grease is against your religion or something, I understand, but you are missing out! This recipe can still taste delicious if you use extra virgin olive oil or coconut oil (which you’ll need to melt before tossing into the sprouts unless they are still hot when you put it in). For the BEST of the best olive oil, I recommend Kasandrino’s KEVOO which comes straight from Greece and is some of the freshest olive oil you will ever taste! Sign up for their mailing list because owners Tony and Effi send out discounts fairly often that you won’t want to miss!

 

kasandrinos organic extra virgin greek olive oil

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