Yep, Chad and I are still on the paleo train for the most part. We are modifying it some on the weekends but staying pretty strict during the week. I’m actually kind of surprised at ourselves.
Chad and I are both feeling really great and trying hard to keep variety in our diet and our calorie intake up. These brussel sprouts do the trick. Made with some brown butter and topped with bacon, I’d say these were a win.
Even if you aren’t on paleo, make these to go with your next side of meat protein source and you’ll be happy you did. Eating your greens is good for you, right? Right. Even if it does mean you add bacon. Because bacon is always a good choice. Always.
Happy Labor Day!!
Sauteed Brussel Sprouts with Bacon
2 slices of bacon, cooked and cut into pieces
1 shallot, finely diced
1 Tbsp olive oil
1 lb. brussel sprouts, rinsed, ends cut off and halved
4 Tbsp salted butter
1 Tbsp lemon juice
After your bacon has cooked, pour off your bacon grease into a dish. Add half your grease back into your pan (if no bacon grease due to turkey bacon then use your olive oil) with your shallots.
Place halved brussel sprouts, flat sides down into a single layer in pot. Place lid on pot and sautee until softer and golden brown on the bottoms.
While your brussels are cooking, place your butter in a small saucepan over medium heat and cook until golden brown, swirling when it starts to bubble. You want to brown your butter, not burn it. Once browned and your kitchen starts smelling like a caramel factory, remove from heat and stir in one Tbsp of lemon juice.
Remove your lid of your brussels pot and stir brussels, cooking for a couple more minutes. Remove from pot and place in shallow dish, pour your butter/lemon juice mixture over brussels and top with bacon.