As the weather gets colder, it’s so comforting and satisfying to cook some of your veggies, since your body may be craving the warmth to balance out any raw vegetables and fruits. Brussels sprouts are truly misunderstood because they are actually one of the most delicious vegetables out there!
Not to mention that brussels sprouts and other cruciferous vegetables (like broccoli, kale, cabbage, and bok choy) are so nourishing for you with high vitamin A, vitamin C, folic acid and fiber content – and anti-inflammation and anti-cancer properties. Cruciferous vegetables also help with detoxification, so consider consider having a big plate of brussels sprouts or kale before and/or after a big night out!
This recipe takes under thirty minutes and you’ll only use one pan! 🙂
Here’s what to gather:
- 2/3 pound of brussels sprouts
- A medium sized onion
- Two cloves of garlic
- About four ounces mushrooms (a handful)
- About five or six slices of bacon to taste
- Sea salt and pepper
- Parmesean cheese if desired
When I’m cooking this I really don’t measure anything and the measurements for all of these ingredients can be tweaked depending on what you like.
The best way to get started is to chop everything up!
For the brussel sprouts, give them a good wash and take off any outer leaves that may be damaged or have some dirt hiding underneath them. Chop off the base, cut it in half vertically and give it a few more good chops – I like to break them down into relatively small pieces so that they can all absorb the wonderful fat we’ll put in and get nice and browned. Once you chop off the base you can also throw these in a food processor if you want.
Chopping onions will become a magical and gratifying experience when you know how to do it correctly – watch this video.
For the garlic cloves, chop off the ends then take the flat part of your knife and mash down on the clove. The skin will then remove easily and you can chop it on up.
Fry up the bacon
Fry the bacon in a large frying pan on medium high heat, allowing about five minutes on each side and flipping them until they’re cooked to your desired degree. Transfer the bacon to a plate with some paper towels to soak up some of the grease – this is when you should also taste test some of the bacon :).
Make sure to save the bacon fat! Pour into a cup or bowl and then we’re going to slowly add this back into the pan.
Start with the onions, then add in the rest of the vegetables
Start with a tablespoon of fat and add in the onions first over medium heat.
Let those cook down for about ten minutes, then add in the brussels sprouts, mushrooms, garlic and a pinch of sea salt and some pepper to taste. Add in another two tablespoons of fat and let this cook for another ten to fifteen minutes. You can add your fat to taste – the bottom of the pan should not be dry but you don’t want to overly soak the vegetables and make them soggy either.
Let the whole concoction “rest” for a about five minutes at a time to see some nice browning – this is where all the deliciousness comes in.
Finally, add the bacon back in
Then take the bacon you’ve set a side, break it into pieces, and throw it in! Let it cook together for a minute or two until everything looks delicious and then take it off the heat.
Add a little organic parmesean cheese on top if desired! It really adds a little something and brings it all together. While I stay away from dairy for the most part, parmesean cheese is pretty dry and aged cheese tends to have lower amounts of lactose than younger cheeses, so this doesn’t bother me.
With the meat, fat and vegetables, this is a complete meal. Feel free to switch things up as desired; if you don’t like mushrooms, take them out. If you’re vegetarian, take out the bacon and make it with coconut oil, and if you want to be dairy free then skip the cheese. This tastes just as good or better the next day reheated in a sauce pan!