Brussels Sprouts with Bacon & Cranberries
BRUSSLES SPROUTS WITH BACON & CRANBERRIES
FOOD-AS-MEDICINE:
Brussels sprouts have a wide array of health benefits ranging from cardiovascular health, cancer prevention and detoxifying properties. Sulforaphane compounds in Brussels sprouts are known to promote anti-inflammatory activity in the cardiovascular system and help repair any damage in the blood vessels. Being a sulfur-rich vegetable, the body is able to use the sulfur to bind with toxic substances and remove them from the body. Antioxidants such as Vitamin C and beta-carotene are also provided by Brussels sprouts, which help bind oxidized substances and prevent the damage that those substances can cause. Brussels sprouts are also a good source nutrients such as folate, manganese, potassium, phosphorus and omega-3 fatty acids.
INGREDIENTS:
2 pounds Brussels sprouts, trimmed and sliced in half lengthwise
3 slices pasture raised, nitrate free bacon
1 small red onion, diced
2 tablespoons grass-fed butter, divided
¾ cup fresh cranberries
3 tablespoons Braggs raw apple cider vinegar
1 teaspoon coconut sugar or sucanat
Fresh ground black pepper to taste
DIRECTIONS:
Heat a large cast-iron skillet over medium heat until hot. Melt 1 Tbsp butter then add Brussels sprouts. Stir to coat and cook until brown on both sides, for about 5-7 minutes. Remove Brussels sprouts from pan and set aside.
Add bacon to pan and cook until browned and crisp. Once cooked, remove from pan and transfer to plate lined with paper towel to cool. Leave bacon fat in pan and add red onions and 1 Tbsp butter. Sauté until onions are soft and translucent, about 2-3 minutes.
Add the cranberries and cook for one minute, until slightly softened. Stir in the apple cider vinegar and coconut sugar, and cook until the liquid has reduced and thickened slightly, about 3-4 minutes.
Add the Brussels sprouts back to the skillet and stir to coat. Crumble the cooled bacon into dish and stir to combine. Transfer to serving and season with freshly ground pepper to taste. Yields 6 servings.
Nutrition facts: 95 Calories, 6g Fat, 9g Carbohydrates, 4g Protein
