What do you think when you hear the words “Brussel Sprouts”?
I used to think, “Yuck!”
Now our entire family devours these nutrient dense veggies in just a few seconds.
Believe it or not, Brussel Sprouts are in the cruciferous family and one the healthiest vegetables on the planet.
They are also one of the best vegetables for Cancer and Alzheimer’s prevention containing loads of Vitamin K and Vitamin C.
Check out this link for all the health benefits of Brussel Sprouts:
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=10
So how do I cook these so they are Keto and the kids inhale them? It is super simple!
I always make these on a day that I cook a lot of bacon for breakfast!
Bacon Brussels
2 lbs Brussel Sprouts
1/2 white onion chopped
4-6 cloves garlic
8-10 pieces of bacon with drippings
Salt and Pepper
Cook a foil lined cookie sheet of bacon on 375 degrees for 15 to 20 minutes. I can usually cook 10 to 12 large pieces on a sheet. You can do more batches of bacon to get more drippings if you like. I did two batches for 2 pounds of Brussels. This way you have bacon for breakfast, and the rest left over for dinner!
Remove bacon to a paper towel after it is cooked, and leave all drippings on the cookie sheet.
Rinse and drain your Brussel Sprouts in a colander.
Cut off ends, and throw in the trash. Quarter the sprouts and place in a large mixing bowl. These Brussels were huge so I had to cut some of them into eighths.
Dice your onion and peel and mince your garlic. We like a lot of garlic, but you can adjust to your taste.
Add onion and garlic to your Brussel Sprouts and mix well.
Pour your mixture over your bacon drippings on your cookie sheet and toss to coat.
Add salt and pepper to taste.
Place in the oven at 400 degree for about 15 minutes.
Crumble cooked bacon and toss into the Brussel Sprouts. Cook an additional 5 minutes, and serve.
YUM!!!