Crispy Balsamic, Honey + Bacon Infused Brussel Sprouts (GF, Kid-friendly)
If you aren’t a fan of brussel sprouts, I am about to make you a convert RIGHT NOW. These Crispy Balsamic, Honey + Bacon Infused Brussel Sprouts can change any brussel critic into a lover overnight. In fact, my son has said for years he “hates brussel sprouts” and now he says they are one of his favorite vegetables after trying these, I kid you not!
I told my husband I could eat these brussel sprouts all day, for every meal and I wasn’t lying. They are SO amazing, so bursting with flavor and texture, you’re going to love them!
They’re pretty darn simple to make too, they cook up in one pan with just a few simple, whole-food ingredients too.
So here’s what you’ll do. You first prepare your brussel sprouts by washing them, cutting them in half and removing the most outward layer (I like to save all that good stuff for our compost bin or we give it to the chickens because I hate wasting food, just a pet peeve of mine). You can also save the extra bits for a simple veggie broth too if you’d like to save them in a freezer bag in the freezer with all your other extra scraps.
Anyhow, lets move on. Once you prepare the brussel sprouts you’re going to crisp up a few pieces of bacon right in the frying pan, then saute some onions too. Then you’ll start crisping up your brussels, add in all the yummy flavors from the honey and balsamic (omg my mouth is drooling just thinking about it right now) and then add in some coconut aminos. If you’re not familiar, coconut aminos is just a soy sauce alternative, so if you don’t have any issue with soy, you can substitute for soy sauce too.
You’ll add some mushrooms at the end and cook all the flavors together in the frying pan until the aromas are filling your whole house up real nicely!
Here’s what you’ll need and how to make them.
Time: 30 minutes
Serves: 4-5 people
INGREDIENTS:
2 packs of brussel sprouts (rinsed, chopped in half and outward layer removed)
1 large or 2 medium yellow onions (chopped)
2 cloves garlic (minced)
1 pack of mushrooms (any kind, slided)
3-4 pieces of bacon (diced finely)
2-3 tbsp balsmic vinegar
2-3 tbsp coconut aminos (I like this brand) You also can sub for soy sauce.
2 tbsp grass-fed butter, ghee or coconut oil
2 tbsp honey
INSTRUCTIONS:
Chop and prepare all your veggies before hand.
Heat your frying pan or skillet over medium heat. When the pan heats up, add your bacon bits and crisp them up for about 4-5 minutes.
Add in your chopped onion and saute with the bacon for about 4-5 minutes or until soft.
Next, add your chopped brussel sprouts with 1-2 tablespoons of your oil of choice (butter, ghee or coconut oil is fine). Stir around and cook for about 5 minutes or until the brussel sprouts begin to brown.
Next add in your sliced mushrooms, your balsamic and coconut aminos. Season with salt and pepper and cook for about 4 minutes or until the mushrooms begin to soften. Add in your honey at the very end, adding in any extra depending on how sweet you’d like it to be.
Serve warm and enjoy!!
