Brussles & Bacon (and How to Buy Healthy Bacon)

I love bacon. I mean who doesn’t?  It’s the “gateway” meat for vegetarians…

There has been a long-standing misconception that bacon is unhealthy.  As you may be aware, more and more mainstream folks are starting to agree with us “crunchy” ones who believe that natural fats like grass-fed butter, lard, and raw cream are actually good for you.  Now, bacon (or pork) that is conventionally raised is an absolute danger to your health.  Not because of the meat itself, but because of the way that the hogs are raised, and the additives that go into the meat.

So, what kind of bacon do I buy?

Local (if possible) pastured (this means the animals are not stuffed in dirty pens being fed GMO corn & soy, but left to run amok eating bugs and grubs in the suuuun as God intended, uncured, nitrate/nitrite free, free of antibiotics, fillers or by-products.  I also look for bacon without added sugar. Just read your labels and you would be surprised what you can find in your local health food store! TIP: good bacon will be hard and dry raw.  The nasty stuff appears wet and even drips.  Yes, it’s more expensive, but getting the right meat is one of the healthiest decisions you can make.

I also happen to love brussels sprouts.

Now,  even if you don’t, you may still loooove this recipe (see, aforementioned bacon…)

Now, I feel ridiculous even calling this a recipe, as it’s more of just an idea.  As in, ANYONE can make it.  As in, it has 2 ingredients.  But it was so freaking delicious, I had to share it because I believe that when you stumble upon something fantastic, that you should share it with the ones you love.  So, here you are, loves!

1 lb brussels sprouts
1/2 lb bacon

prep:
Soak brussels in vinegar water or homemade produce wash for 10 mns., then rinse clean & pat dry.

Remove the 2 top leaves.  I do this for 2 reasons:

1. organic brussels are hard to find
2. If you do find, them they tend to be quite spendy

So, my solution is to buy conventional ones (usually) and just not use the outer leaves.  Brussels are usually very low in pesticide residue anyway, which is great.  

Chop off the bottom “base” and quarter each brussel. 

Cut the strips of bacon into 1-2” pieces, and toss together with the brussels in a roasting pan. I try to toss them enough so that many of the leaves fall apart allowing for even more crispiness!

You don’t need any oil or seasoning because….b.a.c.o.n.

Cook on 375 until brussels are crispy on the edges, and bacon is crispy all over…like this.

I stir everything around a few times while cooking to really coat the brussels with the fats from the bacon, which gives them that delicious caramelized crisp.

Cook 35-40 mns. and serve immediately.

There you have it.  Win!

live well. be well.