This is pretty much all I've eaten this week for breakfast, lunch, and dinner--please, don't judge me. I made this as an appetizer for the ramen recipe below and it ended up stealing the show. I'd been craving Brussels Sprouts and had some leftover bacon, so I started googling "Bacon and Brussels Sprouts recipe" but, as per usual, couldn't find what I was looking for so I ended up using ingredients I thought would blend well together. When I finally decided to make this a real recipe, it was easy because everything is almost equal parts. This recipe doesn't take too long making it really convenient, and everyone I've made it for has gobbled it up, asking for more. Let's just say, I've gone through 6 lbs of Brussels this week...
Make sure you have some non-stick foil. Preheat the oven to 400 F. Cover a cookie sheet with non stick foil and place bacon on foil. Cook until desired done-ness. Remove from oven and place on paper towels to drain grease. Place Brussels on cookie sheet and coat with bacon grease. Place back in the oven and cook for 13-15minutes (temp.'s will vary depending on your oven). While Brussels are cooking, add remaining ingredients in a bowl. Chop the bacon and add it to the marinade. When Brussels are done, add them to the mixture and coat thoroughly with marinade.
Serve warm and enjoy!!
E-RYT & Master Nutrition Therapist specializing in Food Allergies, Adjunctive Autoimmune Care, and Digestive Disorders.
No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice. Do not use this site to diagnose yourself. The information here is meant to give guidance in diet and lifestyle practices including balanced diet planning, instruction in the development of eating habits, physical exercises, and stress management in order to assist in general well-being.