Brussels sprouts are members of the cruciferous vegetable family. This also includes cauliflower, broccoli, cabbage and bok choy. Many studies have shown that cruciferous vegetables can fight against and help reduce the risk of numerous cancers including breast, colon, ovarian and prostate. Brussels sprouts are also high in antioxidants, fiber, Vitamin K and Vitamin C. This makes a nice, very simple side dish for a holiday dinner. Enjoy!
3 pounds brussels sprouts
1 tablespoon vegetable oil
8 slices thick cut bacon (veggie bacon can also be used) cut in half inch cubes
2 teaspoon apple cider vinegar
Salt and pepper to taste
Wash, discard the outer leaves, and trim the stem from the brussels sprouts. Slice each one in half through the core. Steam brussels sprouts until tender.
Meanwhile, put the oil and bacon in a large skillet and cook over medium heat until the bacon is crispy. Remove the bacon with a slotted spoon and set aside. Increase heat to medium-high, add the brussels sprouts and cook, stirring occasionally, until they brown and the edges get crisp, about 10 minutes. Stir in the vinegar, bacon, salt and pepper. Serve warm.
Post and Photo by Michelle