It’s rare that you’ll find a healthy vegetable dish that can offer a combination of salty and sweet. This Brussels sprouts recipe is loaded with fiber and a great source of the B vitamins and glucosinolates, which shows promise in fighting cancer. Need another reason to give this a try? One word: bacon. We use turkey bacon in this version, but the original stuff works just as well.
- 2-lb bag of Brussels sprouts
- 1 apple
- 3 slices turkey bacon, nitrate-free and uncured (feel free to substitute if vegetarian)
- ¼ cup slivered almonds
- 2 tbsp. avocado oil
- ½ tsp Himalayan salt
- ¼ tsp pepper
- ½ tsp garlic powder
- ½ tsp. mustard seed powder
Preheat the oven to 425 degrees Fahrenheit. Trim the Brussels sprouts and cut into halves. (Make sure to wash them first.) Slice the apples and turkey bacon into small chunks. The shapes and size of the chunks don’t matter; just have fun with it. In a large bowl, combine the chopped Brussels sprouts, the sliced apples and sliced bacon, avocado oil, garlic, mustard powder, salt, and pepper. Toss until fully coated.
On a baking tray, spread Brussels sprout mixture flat. Bake for 35-40 minutes until the Brussels sprouts are brown, crisp and tender. Remove from the oven and sprinkle the almond slivers on top. Bake for another five minutes until the almonds are lightly toasted brown. Serve warm as a side dish. It even tastes good cold in a packed lunch on the go. Sprinkle mustard seed powder on top.