Several years ago I never ate a Brussel sprout in my life. One of those vegetables I had no interest in trying and did not appeal to me at all. I just assumed I would not like it. I believe I heard a story or two of how awful they were and besides my mother never made them, so they had to be terrible, right?
So wrong! Times have changed and now I can truly say I love Brussel sprouts. With my husband’s encouragement, I sheepishly tried them and it was love at first bite. Brussel sprouts have become a favorite and common vegetable at our dinner table (or on our TV trays). I often enjoy them once, if not twice, a week. I can honestly say I crave them when a week or so goes by and I have not made them. Did I mention I love them? Yum!
So being the simple home cook that I am, I had no idea what the heck to do with a Brussel sprout. In fact, Mrs. Smarty Nutrition Pants (Ummm… that’s me) did not even know that Brussel sprouts grew on a stalk. Seriously. Terrible but true. I tell you, as a “city” girl I have learned a great deal from attending my local farmer’s market… that they don’t teach you in college.
Here’s my favorite way to prepare them. Enjoy!Brussel Sprouts with Bacon2014-11-19 09:29:14Serves 4Write a reviewPrep Time5 minCook Time10 minTotal Time15 minPrep Time5 minCook Time10 minTotal Time15 min112 calories11 g15 g6 g7 g3 g138 g268 g3 g0 g3 gNutrition FactsServing Size138gServings4Amount Per ServingCalories 112Calories from Fat 51% Daily Value *Total Fat 6g9%Saturated Fat 3g14%Trans Fat 0gPolyunsaturated Fat 1gMonounsaturated Fat 2gCholesterol 15mg5%Sodium 268mg11%Total Carbohydrates 11g4%Dietary Fiber 4g17%Sugars 3gProtein 7gVitamin A19%Vitamin C161%Calcium5%Iron10%* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.Ingredients
- 3 strips of thick cut bacon
- 1 tablespoon organic butter
- 1/4 cup organic, gluten-free chicken stock
- 1 pound fresh Brussel sprouts, trimmed
- 1/4 teaspoon fresh ground black pepper
- 1/8 teaspoon sea saltInstructions
- Cook bacon in a large skillet over medium high heat until crispy. Meanwhile, wash and trim Brussel sprouts.
- Remove bacon and place onto a paper towel-lined plate and pat down the bacon. Rough chop the bacon and set aside.
- Add the butter, chicken stock and Brussel sprouts to the same skillet, with the bacon fat.
- Cook the sprouts over medium high heat, stirring occasionally, until sprouts are golden brown and chicken stock is absorb by the sprouts, 8 to 10 minutes.
- The last few minutes of cooking add bacon back to pan and season with pepper and salt.Time Saver Tip
- Cut the bacon step. Prepare same way without the bacon, Brussels are still delicious. I more often enjoy them solo. It is more of a treat to prepare it with bacon. Bacon fat really adds a nice layer of flavor. Another tip- save a few pieces of bacon from breakfast, chop up and add to this dish at Step 5.
- Thinking Ahead: Brussel sprouts easily last a week in the fridge. They can “wait” till the end of the week, if you need to use other produce up first.Nutrition Tidbits
- I recommend purchasing bacon that is uncured, nitrate-free or it may say no nitrates added, if the product contains celery salt. Nitrates are added to processed meat to preserve it, create a fresh pink hue and extend the shelf life. Nitrates have been linked to an increased risk of colon cancer.
- Brussel sprouts are loaded with cancer fighting antioxidants, including Vitamins A, C, and E. In addition, they contain elements that quench inflammation, promote cardiovascular protection and are an excellent source of Vitamin K, which promotes healthy bones and prevents calcification of the body’s tissue.betacalories112fat6gprotein7gcarbs11gmoreLisa G. Nutrition, LLC http://www.lisagnutrition.com/