Oven Roasted Brussels Sprouts

brusselssprouts

It only took me 37 years to discover that I like Brussels Sprouts, all I needed to do was add bacon! To say that I detested Brussels Sprouts wouldn’t be an exaggeration. When I was growing up if Brussels Sprouts were on menu one thing was certain, I would remain sitting at the table long after everyone had eaten. Simply plotting how to discard  these “mini rotten cabbages” without getting caught.  But as of Thanksgiving, this is a new favorite side dish in my household! Well with the adults anyway…must be an age thing!

INGREDIENTS
1 pound of Brussels Sprouts (approximate)
6 – 8 strips of bacon
1 teaspoon of garlic powder
1 tablespoon of dried Thyme
salt and pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Chop up your bacon and pan fry it until desired texture. Remove from heat.
3. Remove stem, clean and quarter your Brussels Sprouts.
4. Steam for 4 minutes. Drain.
5. In one large bowl combine all ingredients, bacon grease and all!
6. Place on baking sheet and cook for 15 minutes, before stirring and cook for an additional 15 minutes.

ENJOY!

Thanks to Everyday Paleo for this amazing recipe!

Bacon Stuffed Tomatoes

What better way to eat vegetables than by adding bacon and lots of it? To partner up with a garlic beef tenderloin I was making for supper, made some Stuffed Tomatoes. What follows is not only a combination of several recipes and my own preferences but also a very pleasing side dish or appetizer.

Bacon Stuffed Tomatoes 

  • 12 Campari Tomatoes (they are slightly larger than cherry tomatoes and easier to gut)
  • 1 cup of Hellman’s Olive Oil Mayo
  • 5 green onions, diced
  • 1-2 teaspoons of garlic (add more if you want)
  • 1/3 cup of goat gouda cheese (add more if you want)
  • 8 slices of bacon, cook and crumbled (add more if you want)
  • Dash of salt and pepper

Wash tomatoes, and with your tomato shark ( if you are like me and don’t have one ~ use a paring knife) remove seeds and excess juice. Combine the all the above ingredients and gently insert into the tomato. Chill for an hour before serving. Eat and enjoy!

SIDE NOTE: Sorry for the standard tomato shot, but my daughter tripped while holding the one and only camera we own. We just got our replacement in the mail yesterday, so post photos will soon start being my own.

© Copyright 2012 · All Rights Reserved · Passion for Paleo · Built on Genesis · Custom Design by CEO of Me Designs