Brussels sprouts are members of the cabbage family and contain nutritious compounds that will release an unpleasant smell if overcooked. Baking, roasting and sauteing are ways around this. But if you must boil them, do not exceed the "seven-minute rule."
3 lb. Brussels sprouts, ends trimmed and cut in half
4 slices bacon (preservative- and nitrate-free, if possible
2 Granny Smith apples, cored and chopped
2 tsp. sea salt
Fresh-grounded black pepper
4 tbsp. unrefined coconut oil
4 tbsp. butter or ghee (grass-fed, if possible)
Preheat oven to 350 degrees. Place slices of bacon on a cookie sheet and bake for 15-20 minutes until crispy. Chop and set aside. While the bacon is in the oven, prep the rest of the ingredients. Turn the oven up to 375. Combine the Brussels sprouts, apples, salt, pepper, butter and coconut oil in a large, glass baking dish. Cover and back for 40-45 minutes until tender and golden. Sprinkle Brussels sprouts with reserved crispy back and serve. Enjoy!
Yield: 12 servings
Fat: 10 g
Total carbohydrate: 14 g
Fiber: 5 g
Sodium: 490 mg
Protein: 5 g