Caramelized brussels sprouts with bacon served with avocado and lime.
Now that Thanksgiving is over, I know exactly what you need.
More Brussels sprouts.
Is there such thing as too many Brussels sprouts. I certainly don’t think so. If Brussels sprout toxicity was an actual thing, surely I would have already succumbed to it. They’re delicious (when you don’t boil them to death), a rich source of cancer fighting nutrients and detoxifying glucosinolates, which if we're being honest, I could use a good dose of after last week.
Brussels Salad with Bacon, Avocado and Lime
Adapted from The Little Red House.
For a vegan option, substitute one of my favorite recent discoveries, tempeh bacon, which you can purchase premade or make your own. Cook the sprouts in extra-virgin olive oil or coconut oil and crumble in the tempeh bacon at the end.
- 2 slices nitrate-free, preferably local, organic bacon, sliced
- 2 lbs Brussels sprouts, cored and shredded
- Pinch or two of crushed red pepper
- 2 garlic cloves, minced
- Juice of 1/2 lime
- 2 avocados, peeled, pit removed and sliced
- Salt and black pepper, to taste
- Place a large skillet on medium heat. Add bacon and cook until crispy. Remove with a slotted spoon to a paper towel lined plate.
- Pour off the bacon drippings until you have about 1 tablespoon in the skillet. Add the sprouts and crushed red pepper. Cook over medium heat until the sprouts are lightly browned and tender, about 8-10 minutes. Add garlic and cook another minute. Squeeze in lime juice and cook another minute.
- Crumble in bacon and season with salt and pepper.
- Either toss in the avocado towards the end of cooking to warm, or serve it sliced over the salad.