Brussel sprouts are a staple in my house year round but I especially love them in the fall and winter. There is something so comforting about them and the fact that they are probably one of the most versatile veggies out there makes them a major winner in my book. I love to prepare them sweet, savory or a little of both like this recipe. The sweetness of the dates and maple syrup mixed with the saltiness of the bacon is just perfect. You can easily omit the bacon and add either pecans or walnuts to make this dish vegan/vegetarian and it will still be just as good if not better. I hope everyone’s Thanksgiving menus are finished but if you are looking for one more side this one would be perfect! Enjoy!
Brussel Sprouts With Dates + Bacon
Author: Katie @ WHOLELOVELYLIFE.COM
Recipe type: Salads + Sides
Prep time:
Cook time:
Total time:
Serves: 4 servings
Autoimmune Protocol, Paleo, Gluten Free, Grain Free, Dairy Free, Refined Sugar Free, Vegan, Vegetarian
Ingredients
- 1 bag fresh brussel sprouts
- 6 dates
- 3 pieces bacon
- 2 Tbsp grade B maple syrup
- ¼ cup of raw chopped walnuts or pecans (if making vegan/vegetarian)
- 2 Tbsp olive or avocado oil (if making vegan/vegetarian)
Instructions
- Wash and cut brussel sprouts in half and put in a baking dish.
- Cut each date into 6 pieces or desired size and place on top of brussel sprouts.
- Slice bacon to desired size and place on top of brussel spouts.
- If making vegan/vegetarian add the walnuts or pecans.
- Drizzle maple syrup over all ingredients.
- Cook at 400 degrees for up to 30 min mixing every 10 min or until brussel sprouts start to brown and caramelize.
- If making with the bacon there is no need for extra oil since the bacon fat will be distributed when you mix every 10 min.
- If you are making vegan/vegetarian add the oil and mix well before cooking.
Notes
Use organic whenever possible and make sure your meats are consciously sourced!