This is one of our absolute favorite veggie side dishes. Super quick and easy. It’s #GlutenFree, can be made #Paleo or #Vegan! My 3 yr old actually requests the leftovers for breakfast the next morning. I have to be sure to make enough so that we’ll even HAVE leftovers.
Brussel Sprouts With Bacon, Cheese, Lemon & Garlic
2 cups Brussel sprouts, or 1 bag frozen (cut in half if they are large)
lemon juice from 1/2 lemon
TBS minced garlic
1 TBS coconut oil, melted (expeller pressed doesn’t have the coconut flavor)
**The rest is OPTIONAL**
3 strips of bacon, cut into bite size pieces (we prefer nitrate free bacon from our local organic free-range farm)
1/2 cup grated Parmesan, cheddar or any other type cheese you think might be delicious!
Preheat oven to 375 °
Melt coconut oil and put it in a glass 12″x12″ cooking dish
add the Brussel sprouts and spread them out evenly, should be roughly a single layer.
arrange the bite size pieces of bacon on the sprouts (skip this step if making vegan /vegetarian, but drizzle on a little more coconut oil)
drizzle with the lemon juice
sprinkle with garlic
Put it in the oven for 25-30 minutes, until soft and starting to brown (careful not to burn it though)
While it’s cooking, grate your choice of cheese (skip this step for #paleo, or #vegan)
Spread the cheese evenly over the dish once it’s cooked. Set back in the oven for 5 minutes to melt the cheese, with the oven turned off. If using large sprouts, you may need extra time. I even broil it for 3 minutes at the end to help caramelize the sprouts.
Finish with course salt.