The BEST Brussels Sprouts Recipe

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

Brussel Sprouts & Bacon even kids will love

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!

brussels sprouts
Left: raw sprouts. Right: after they’ve been roasted. Sometimes I add grated cheese at the end when still hot from the oven.

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.

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