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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 helps 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.
PrintBrussels Sprouts with Bacon and Walnuts
Ingredients
Scale
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
Instructions
- • 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.
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About Beverly
In practice since 1985.
Beverly Meyer is a Board-Certified Clinical Nutritionist who has been in practice since 1985. Her Primal Diet – Modern Health podcast has published over 200 episodes since 2010. In 2012 she founded The Center For Life, which is the largest natural health center in San Antonio, with 11 doctors and practitioners. Her Diet and Health Center San Antonio is also the longest serving health and wellness center in the area. Beverly has an MBA in Finance and BA in Economics, has owned and managed several businesses, including a franchising company and a large kitchen goods store.
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Fast, Make-Ahead Meals:
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