Hey there! Did you hate brussels sprouts as a kid or still don’t really like them? I didn’t really not like them, but didn’t eat them very often. Chris hated them when he was a kid (and rarely ate vegetables!). Boy were we wrong. This recipe is super easy, delicious and we love them now. I’m sure a little crispy bacon helps too
Roasted Brussels Sprouts
Keywords: bake side gluten-free paleo low-carb brussels sprouts
Ingredients (4 – 6 servings)
- 1 pound Brussels sprouts, ends trimmed off and cut in half lengthwise
- 2 Tbsp coconut oil
- 2 Tbsp grass-fed ghee or butter
- 1 tsp celtic sea salt
- 1/4 tsp black pepper
- 1/3 cup bacon, crisped in oven and then chopped (optional)
Preheat oven to 375.
Place all ingredients (except crispy bacon) into a glass baking dish.
Cover and cook for 40 minutes.
Sprinkle with crispy bacon (I make the bacon in the oven on a sheet pan at about 350 for 20 minutes until crispy).
Enjoy the healthy saturated fat deliciousness.
If you’re worried that bacon is a bad food to never eat – think again. Check out this article and enjoy some bacon and some quality saturated fats for that matter. Saturated fats are actually beneficial and nourishing, contrary to popular belief! I only cook in stable saturated fats like unrefined coconut oil, ghee, grass-fed butter, tallow and lard and forgo the rancid, unstable vegetable oils like canola, corn, soy, etc.
Speaking of other deliciousness…
A good friend of mine took me out to dinner at Scarpetta for my 28th birthday and boy it was an amazing food experience. I love meals like this…
We started with a walk around the Conservatory at the Bellagio. So beautiful!
Dreaming of chocolate…
I started with a yummy limoncello berry cocktail. This one was dangerously sweet.
I started with the heirloom beet salad with la tur cheese and hazelnuts. My kind of dish! I don’t do dairy but only a few times per year and this was one of them.
My friend had the creamy polenta with a fricassee of truffled mushrooms. Holy wow, this was really really good. I had to steal a few bites
I had the rosemary umbrian lentils with broccoli rabe and oven dried tomatoes. This had such great, complex depth of flavor for a vegetarian dish. Perfect.
For dessert I had to have the Amedei chocolate cake with toasted almond gelato and salted caramel sauce. I am a big fan of dark chocolate and this one hit the spot. It had a nice crispy outer crust and gooey chocolate-y center. I ate the. whole. thing. Gluten free too!
After dinner we went and watched the fountain show in front of the Bellagio. Fun!
Chris got me a fabulous Le Crueset!!!!! I am soooo happy with this pan. I can’t believe I waited so long to get one because it works so well for everything (even eggs!). We’ve finally gotten rid of our non-stick toxic pan yay! This pan is so worth the price and very versatile.
Hope everyone is having a great week!
I haven’t been posting very much =/ but I do post lots of pics on Instagram and Twitter because it is a little more time friendly. Does anyone have an Instagram account that I don’t follow already? I recently started Instagram and want to follow more Let me know!
Do you use saturated fats? Any great food experiences lately?