As a kid, vegetables were part of every dinner. As a matter of fact, you couldn’t even leave the table until you had eaten them all. My mother prepared all the usual veggies, broccoli, string beans, peas. However, something that never grazed the table was a plate brussels sprouts. I was totally okay with that, though. I remember hearing about them in all my favorite TV shows and the kid characters would always make faces of disgust when they were mentioned. I figured I wasn’t missing out on much.
The first time I ever tried brussels sprouts I was about 19 years old. I was a guest at someone’s house and they prepared them for dinner. I ate a few as not to look rude and I realized I actually kind of liked them! For whatever reason though, I never took the time to learn how to prepare them until I lived on my own with Mike. Now they’re a favorite of mine. I can eat them various ways, but my favorite is with bacon! Everything is better with bacon, it’s a universal law. Sadly, on Whole 30 bacon can be had to find. Our first go at Whole 30 last year I had to give it up completely because I couldn’t find compliant bacon anywhere.
About a week ago I was doing some Whole 30 research, trying to put together my grocery list. I came across a new product by Applegate that would forever change my life! Uncured, no sugar added bacon!!! I was so excited to learn that it was Whole 30 approved. I was’t out of the woods yet, I still had to find it in the store, which I was convinced wouldn’t be an easy task. I ended up finding it at my local grocery store – no fancy Whole Foods trip for me!
With a few adjustments and my new no sugar added bacon, I was able to turn my favorite vegetable side into a tasty Whole 30 compliant dish!
Whole 30 Brussels With Bacon
- 3 cups brussel sprouts cut in half vertically
- 4 strips Applegate uncured, no sugar added bacon chopped into small pieces
- 1/4 cup onions chopped
- 2 tbsp coconut aminos
- 1 tbsp extra virgin olive oil
- salt & pepper to season
Preheat the oven to 350 degrees.
In a medium pot, bring water to a boil. Add halved brussel sprouts and boil for 2-3 minutes.
Heat a saute pan over medium heat. Lightly coat with olive oil spray. Add chopped onions and bacon pieces. Cook until onions are tender and and bacon is mostly cooked through.
Take a baking pan and lightly drizzle extra virgin olive oil. Add brussel sprouts and onion and bacon mixture. Splash coconut aminos over top and season generously with salt and pepper. Use your hands to mix everything together, evenly coating the mixture with EVO, coconut aminos, and seasoning.
Place pan in the oven and bake for 15 to 17 minutes.