Oh Lord, Brussel Sprouts! Yes, I am going to show you a recipe that will turn you into a lover of brussel sprouts! Vegetables are all about how you prepare them. No offense to my mother, but I grew up with a lot of steamed and mushy vegetables. While my mother was doing her best, she was also stuck in the trend that said steaming is the only way to eat vegetables. Needless to say, I didn’t grow up loving my veggies. I have always been a picky eater and it wasn’t until college that I really started to try new foods.
Brussel Sprouts were one vegetable that I was convinced I hated. Seriously, until last year I had never even tried them. How sad! The first time I tried them was at Thanksgiving. I watched as my brother made them and while he sprinkled bacon and breadcrumbs over top I knew it was time to give the veggie a chance. Thank God I did! I have been making them this way for a couple weeks now and can’t get enough. Are you ready to learn how???
- 1 Bag brussel sprouts
- 1/2 pack organic nitrate free bacon
- 1 pack shredded carrots
- 1/4 cup bread crumbs (organic/gluten free/whichever) G
- garlic and Salt to taste
Cut the sprouts in halt length wise and steam for 8-10 minutes. Preheat oven to 400 degrees. Transfer to a greased baking sheet. Place brussel sprouts on the pan and lightly sprinkle breadcrumbs, salt, and garlic. Chop Bacon into small pieces and sprinkle on top of the sprouts. Roast for 10-15 minutes or until lightly browned. Add the shredded carrots 5 minutes before done.
Feel free to add other veggies to the mix like asparagus and green beans!