Bacon Brussels Sprouts
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Look away and pretend you didn’t see a Teflon frying pan. I’m working hard to change my habit of frying/sautéing everything in a Teflon frying pan and switching over to a cast iron pan. So far every day I fry my eggs in the tiniest cast iron frying pan. It’s progress, one meal at a time.
Another habit that is dying hard is cooking with real animal fats. The only way I’ve been willing to do that is with bacon fat. I don’t keep my bacon fat from cooking bacon so I never have the stuff handy. Bacon does flavour anything and everything so well! I love the taste of Brussels sprouts sautéed with bacon. It is so delicious.
For this side dish I got creative. I included some onions, radishes (radishes substitute for potatoes very well); bacon of course and our main star brussels sprouts. Normally it would be bacon and brussels sprouts.
DELICIOUS BACON BRUSSELS SPROUTS
Ingredients
- Brussels Sprouts, enough to fill a pan
- Radishes, about 1/4 the amount of brussels sprouts
- 1/4 cup of Onion, finely chopped
- 2 slices bacon, chopped
- Salt & pepper
Instructions
- Chop the brussels sprouts and radishes in half.
- Place bacon in the frying pan and saute on medium heat.
- Add the brussels sprouts, radishes and onion.
- Generous sprinkling of salt and pepper all over the ingredients.
- Continue cooking over medium heat until the brussels sprouts and radishes are cooked through. I like them burnt a little so I cook them for longer.
How do you like your brussels sprouts?
Bacon Brussels Sprouts
Ingredients
- Brussels Sprouts, enough to fill a pan
- Radishes, about 1/4 the amount of brussels sprouts
- 1/4 cup of Onion, finely chopped
- 2 slices bacon, chopped
- Salt & Pepper
Instructions
- Chop the brussels sprouts and radishes in half.
- Place bacon in the frying pan and saute on medium heat.
- Add the brussels sprouts, radishes and onion.
- Generous sprinkling of salt and pepper all over the ingredients.
- Continue cooking over medium heat until the brussels sprouts and radishes are cooked through. I like them burnt a little so I cook them for longer.
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Carol Lovett is the founder of Ditch the Wheat and a Globe and Mail bestselling author of the cookbook, Ditch the Wheat. She has been eating gluten free since 2010. She loves all things food, natural living, and spiritual. She's also a reiki master and crystal healer.
Gluten Free Resources
Do you need help with gluten free meals?
I recommend this meal-planning app. It makes cooking gluten free dinners extremely easy and family-friendly.
What gluten free snacks can I eat?
Lots! I have a ton of practical gluten free snack recipes in my cookbook.
How can I eat dessert on a gluten free diet?
You can 100% eat dessert while eating gluten free. Try my dessert cookbook for easy gluten free dessert recipes.
How do I know what is gluten free and what isn’t?
I have a whole section is it gluten free?
How do I make substitutions?
If you need substitution advice I created a ton of resources here.
Hi – There’s so much misinformation out there about the Teflon® brand, I’m not surprised that you are concerned. I’m a representative of DuPont though, and hope you’ll let me share some information with you and your readers so that everyone can make truly informed decisions.
Regulatory agencies, consumer groups and health associations all have taken a close look at the Teflon® brand. This article highlights what they found — the bottom line is that you can use Teflon® nonstick without worry.
https://www.fluoropolymer-facts.com/PFOA/content.cfm?ItemNumber=4137&navItemNumber=4040xxx
I’d truly be glad to share additional information about it if you are interested, and appreciate your consideration of this comment. Cheers, Sara.