It is not often that we can truly enjoy our vegetables, especially the members of the cruciferous family such as brussels sprouts, or broccoli. They tend to smell kind of funny after being cooked or steamed, and the kids are usually not too fond of that. However, the addition of bacon and candied walnuts make this delicious side dish more addictive than french fries! Brussels sprouts can be cooked a few different ways, but my favorite method is roasting them in the oven.
Side note: The best thing about brussels sprouts is their cancer protection benefits which comes from their unique combination of these four specific glucosinolates found in them: glucoraphanin, glucobrassicin, sinigrin, and gluconasturtiian.
1 lb brussels sprouts, chopped into halves *stems and outer leaves removed
2 garlic cloves
2 or 3 pieces of thick-cut organic bacon, chopped into small pieces
1/4 cup of chopped candied walnuts
2 tbsp extra virgin olive oil
3/4 tsp Himalayan salt
1/2 tsp freshly ground black pepper
1tbsp balsamic vinegar
What To Do:
- Preheat your oven to 415 degrees
- Line a baking sheet with aluminum foil and spread vegetables evenly along with the garlic, walnuts and bacon
- Toss with olive oil, salt, pepper (add any other spices you choose!)
- Roast, stirring occasionally to ensure even browning, for about 20 min or until tender and caramelized
- Transfer to serving bowl and add balsamic vinegar and a light drizzle of olive oil
- Serve and enjoy!