Here’s a better way to make Brussels Sprouts – with bacon and walnuts. Most people overcook these little cabbages but they’re delicious when done right.
Brussels Sprouts have Vitamins C and K and the mineral Sulfur which help your Liver detoxify.
This makes a great side dish but is hearty enough for a small lunch. Try it with garlic-infused oil if you’re on a low Fodmaps diet and garlic bothers you. Or omit the garlic and try Thyme for Savory, or a little honey or maple syrup for Sweet.
- 1 lb of brussels sprouts, cut in half
- 1/4 cup of walnuts
- 3 slices of nitrate free bacon, chopped
- 1/4 cup of broth or water
- 2 garlic cloves, chopped
- 1 tbsp of olive oil, walnut oil or coconut oil
- Salt and pepper to taste
- • Cook the bacon in a large skillet until done. Remove the bacon, leaving the fat.
- • Add the brussels sprouts, walnuts, oil, garlic, salt and pepper and saute for 5 minutes.
- • Add broth, cover and cook on low heat until brussels sprouts are tender.
- • Do not over cook or the sprouts will be bitter. It may take only 2 to 6 minutes depending on size.
- • Add the bacon bites before serving. If you want the cooked bacon to be soft rather than crisp, add it with the broth.
- This recipe is adapted from www.edibleharmony.com. Thanks!