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Bacon Brussels Sprouts with Fresh Cranberries
Background info: Brussels Sprouts tout a history as a vegetable commonly despised by adults and adolescents alike. These humble cabbage buds gained popularity during the 2000’s after Dutch scientist, Hans van Doorn, discovered their bitter taste was due to a sulfur-containing compound, glucosinolate, paving the way for breeding more palatable strains.
Brussel Sprouts contain a high level of vitamin K, a fat-soluble vitamin that is critical for bone and heart health. According to a recent study, cooking cruciferous vegetables, like Brussels Sprouts, nullifies the goitrogenic compounds that can otherwise negatively impact thyroid function.
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Serves 4
Active time: 15 minutes
Total time: 1 hour
Ingredients
- 1 pound brussels sprouts, halved
- 5 strips pasture-raised, sugar-free bacon, sliced into 1-inch strips
- 2-3 tablespoons lard, tallow, or ghee
- ½ cup fresh cranberries
- ½ cup balsamic vinegar, reduced by half
- Salt and pepper to taste
Directions
- Preheat oven to 375° F.
- Lightly brown bacon in a skillet, melting lard or other fat in the pan towards the end.
- In a large bowl, combine brussels sprouts, bacon, melted fat, salt, pepper, and cranberries. Toss until thoroughly coated in fat.
- Bake brussels sprouts on a sheet pan or in a baking dish for about 45 minutes, until golden brown and crispy. Serve with balsamic reduction.
Chef Taylor Allen attended San Diego Culinary Institute where she acquired knowledge of traditional French cooking techniques. Taylor offers personal, in-home ancestral food preparation and real-food kitchen retrofits. She specializes in GAPS protocol as well as paleo and gluten- and casein-free meals.
Published in the Price-Pottenger Journal of Health & Healing
Summer 2021 | Volume 45, Number 2
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