Easy Brussels Sprouts

If you would've asked me 10 years ago what a Brussels sprout was, I would've told you I had no idea but it didn't sound like something I'd like.  I certainly didn't know that there was an "s" after "Brussel," either...until about 6 months ago!  Meat and potatoes were the staples in our house growing up, so unless it came in a can, most veggies were foreign to me.  

It seems like a lot of people are also unfamiliar with, or avoid, veggies in the cruciferous family: kale, broccoli, cauliflower, cabbage, etc.  My guess is because they had a bad experience with the food as a child, don't know what the heck the vegetable even is (in my case), or haven't found a way to prepare said vegetable in a way they'd enjoy.  

I'm hoping to give you one tool for your toolbox to incorporate a new vegetable into your weekly menu.  Cruciferous vegetables contain tons of fiber, vitamins C, E, & K, and antioxidants, and deserve a place in your life!   Bacon (aka meat candy) adds some fat and salt to break up some of the bitterness of the Brussels sprouts. You can use this same technique for broccoli and cauliflower as well!  

BRUSSELS SPROUTS WITH BACON 

• Pre-heat oven to 400 degrees
• Cut off the stem and halve one pound of Brussels sprouts
• Dice 1/2 white onion
• Spread Brussels and diced onion evenly in a lined sheet pan
• Drizzle with olive oil and coat Brussels and onion, put in oven
• On the stove top, cook 1 package of bacon to your desired done-ness (extra crispy for me)
• After 15 minutes, rotate veggies and place back in the oven for another 15 minutes
• Once bacon is done, dice it up into 1/4 inch pieces and sprinkle it over Brussels.  

Voila! 

Questions on nutrition? Topics you'd like to see? Drop us a comment or message a coach! 

-Coach Laurel