Posted by: mosblog | March 3, 2014

Mo’s Brussels Sprouts (updated 3/7/2014)

I could eat this for every meal for the rest of my life!

Mo’s Brussels Sprouts
1/2 lb Bacon
1 lb Brussels Sprouts, sliced and outer leaves removed (I get 3-4 slices from each brussels sprout)
1/4 Red Onion, diced
2 tsp Apple Cider Vinegar
salt/pepper/garlic powder to taste
2 boiled Eggs, mashed up, optional (not AIP friendly)
1/2 to 1 C Garbanzo Beans, optional (not Paleo)

Add bacon to a dutch oven over medium heat. Cook until totally crispy, but not burnt. Remove bacon from pot with slotted spoon and place on a plate that’s covered with paper towels.

Remove most, but not all of the bacon fat from the dutch oven. Put brussels sprouts, onion, and apple cider vinegar in the remaining bacon fat. Sprinkle with salt, pepper, and garlic powder to taste. Cook for about 12 minutes, stirring every few minutes, until brussels sprouts are soft. Add bacon, eggs (optional) and garbanzo beans (optional) and cook for another 5 minutes.

So good as leftovers. I usually triple the recipe! Also, sometimes when I reheat a large portion I put it in a pot, add some fresh spinach and heat/stir until the spinach is warm too. SO yummy!!!


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