Dijon and Bacon Brussel Sprouts
- ~15-20 fresh brussel sprouts, cut in half **
- 2 slices nitrate-free bacon
- 2 T dijon mustard
- Salt and pepper to taste
- Cook the bacon on a skillet until nice and crispy. Transport the bacon onto a plate and allow to cool. Meanwhile, add the brussel sprouts to the skillet with the bacon fat (I poured some of the fat out, and left about 1 T). Saute the brussel sprouts for about 10 minutes, or until they start to get soft. While they are sauteing, break the bacon into little pieces and add to a bowl. Once the brussel sprouts are cooked, add them to the bowl with the bacon, then add and mix in in the dijon mustard. ENJOY!
** If you are following a low FODMAPs diet, stick to a small serving of this recipe (ie: 6 sprouts or less).
The best part about this recipe was that Nick loved it so much that he actually requested it again the following day!
If you want to learn more about the amazing nutritional benefits of brussel sprouts (a cruciferous vegetable) check out this link. Two of the highlights of this vegetable are it’s cholesterol-lowering ability and it’s chemoprotective ability.