Paleo Roasted Brussels Sprouts Gluten Free
I often shop at our local salvage grocery store. I actually enjoy picking through the slightly irregular fruits and veggies. Sure it takes longer than shopping at a chain grocer, but it is a relaxing shopping experience, a time I give to myself every week to unwind, think, and discover possibilities in foods that would otherwise have been out of my price range. I can get all of the fruits, and veggies to feed Alan and I for two weeks for around 27 dollars. That is incredibly cheap considering the high volume of produce we consume. That 27 dollars can stretch to around 35 dollars and include specialty items like cashews, gourmet chips, Mexican cheeses, and the occasional box of Pop-tarts for Alan. If you have not already checked out your local salvage grocery, it is worth the trip. Always check expiration dates and expect to only buy what you will use or freeze in the next few days to a week.
While at Fresh to Frozen I saw a huge bin of fresh brussles sprouts. Brussels sprouts are Alan’s all time favorite vegetable. I scooped up four pounds for a mere two bucks. I had never cooked fresh brussels before; this was going to be a fun adventure. I remember how well Alan liked my Roasted Broccoli and Bacon so I decided to use the same technique on the brussels sprouts. I removed the tougher outer leaves and was left with a huge pile of tasty brussels leaves that I couldn’t bear to throw out. Thankfully I didn’t have to. Check out my tasty Brussels Sprouts Chips here.
For this recipe I fried the bacon up by itself and tossed the brussels in a quick bacon fat dressing. I like my bacon really crispy and roasting the bacon along with the veggies leaves it too floppy for my liking. These brussels sprouts came out fantastic. Alan arrived home from work later than usual and starving. He ended up eating them one after another cold out of the Tupperware dish. I offered to heat them up but he insisted they were too good to stop eating even long enough for me to microwave them a bit. They definitely passed the hungry man test. I loved them too, fresh from the oven and again reheated later. These bacon roasted brussels sprouts really satisfied my inner foodie.
Posted to: Gluten Free Fridays
- 2 lbs fresh brussels sprouts
- 6 slices bacon (save that grease)
- ⅓ cup bacon grease
- 2 tbsp apple cider vinegar
- 1 tsp maple syrup
- 1.5 tsp kosher salt
- Fry up your bacon and save ⅓ cup of that flavor filled grease.
- Preheat oven to 425 degrees.
- Remove tough outer leaves from brussels sprouts. (these can be used for my brussles sprouts chips)
- Trim stems and cut sprouts in half.
- If bacon grease is solid melt before measuring.
- whisk melted bacon grease, salt, vinegar, and maple syrup until combined.
- Toss brussels sprouts in mixture until well coated.
- Line 2 cookie sheets with parchment paper.
- Place brussels sprouts cut side up on paper.
- roast brussels sprouts on bottom rack of oven for 13 to 15 minutes until bottoms are browned and slightly crispy.
- Flip sprouts and roast an additional 7 to 10 minutes until browned on the other side.
- Remove pans from oven.
- Crumble bacon over top right before serving.
- These keep well but will not be as crispy after cooling and reheating.