Brussels Sprouts Anyone Will Eat


I have not always loved Brussels Sprouts. They seemed like the notorious yucky food you fought your mom over eating and held your nose. But then I tried them at Houston’s, (my all-time fave restaurant) and they changed my life forever. I still have no idea what their secret is, but these come in a close second. Lets just say we’ve had brussels sprouts 3 out of the last 10 days.

Brussels Sprouts Anyone will Eat

1 lb of Brussels (roughly)
1/2 lb of Bacon
4 cloves of Garlic minced ( and 1-2 Tablespoon of garlic powder)
3 Tablespoons of Organic Brown Sugar
2-3 Tablespoons of Chicken Broth (or water)
A little salt and pepper 
- Cut off stems, peel the outer leaves off, then wash. Then slice long-ways in half.
- Cook bacon in a deep dutch oven or large deeper sauce pan until how you like it (I like mine a little crispy).
- Take out and let drain. Leave that lovely bacon grease in there because that’s what makes these little guys super yummy.
- Throw the brussels in and cook for a few minutes at medium heat while stirring and coating until they start getting little dark spots on them.
- Throw in the garlic, brown sugar and stir for another few minutes until evenly coated.
- Deglaze the pan with the chicken stock or water and keep stirring on Medium-High, letting them get juicy and coated for a few more minutes.
- Lastly, dump in chopped up bacon and stir all that yumminess together - Salt and pepper those babies and serve





I know bacon doesn’t necessarily seem like a “health food,” but if that pig is raised correctly (is pastured—not confined to nasty living conditions), fed proper food (not GMO-soy or corn), and the bacon it makes is nitrate/nitrite free, antibiotic and growth hormone-free, with no fillers—it actually is a great little food. We buy ours locally, but I have found this brand that looks pretty good too.


There is a lot of research that shows that more traditional types of fat like lard, tallow, grass-fed butter and bacon fat (all saturated fat) are actually extremely nutrient-dense and are great to incorporate into our diet— AND, is in fact NOT the cause of heart disease (that we’ve been told for so long). Maybe that’s why my great-grandfather lived to be 100… he ate lots of real food, and lots of LARD—we thought he was crazy. Thats another post for another time, but read more here if you’d like. (see source)

For the vegetarians or non-pork lovers out there, you can always use some good butter instead of the bacon…but you sure are missing out!

"Bacon makes everything better."—Anyone 

2 comments

  1. Oh my goodness - I love Brussels sprouts as is - but these look divine! Can't wait to try them!

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  2. Totally going to try these!!!!!!!!!!!!!

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