Da Bomb Brussels Sprouts w/ Blue and Balsamic

Okay, so let’s talk about veggies growing up.

Did you eat those gross, stinky, mushy greens that resembled dog food?

And you had to clear the plate to even leave the table.

Come on guys. We can do better than that.

I mean, you gotta love your parents for trying their best. #amiright

But, let’s face it, boiling veggies until they are past their pretty green color and turning to yellow stank, won’t work anymore.

We’re gonna turn you into a veggie lover with this one dish. Promise.

You can’t beat crispy bacon with beautiful tender brussels sprouts that taste like a salty piece of love. Seriously.

Try this one and let me know what you think.

PS – to make it fully paleo-friendly  just skip the cheese.


Makes about 4ish servings
Prep time 10 minutes
Cook time 20 minutes max

1/2 pounds bacon
salt and pepper
2-ish pounds brussels sprouts, ends trimmed and halved
3 cloves garlic, chopped
1/2 cup white wine or stock
drizzle balsamic vinegar
blue cheese or feta crumbles
pomegranate seeds

1. Brown 1/2 pound bacon, chopped in a cast iron skillet. Remove from skillet with a slotted spoon and place on paper towels. Preheat oven to 400 degrees.
2. Place 2 pounds halved Brussels sprouts in bacon grease and cook til lightly browned, about 7-10 minutes. Add in 3 cloves finely chopped garlic and salt and pepper. Cook 1 minute. Add in 1/2 cup wine, prosecco, or stock and scrape bottom of pan with wooden spoon.
3. Carefully place skillet into oven. Cool about 5-10 minutes just until cooked through. Not mushy!
4. Remove skillet from oven, toss with bacon, drizzle with aged balsamic vinegar and sprinkle with blue cheese crumbles and pomegranate seeds. Add some extra salt and pepper, if needed. Enjoy!

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