Overhead view of a bowl of Maple Bacon Brussels Sprouts, garnished with green onions, on a rustic, white wooden background

Maple Bacon Brussels Sprouts

Maple Bacon Brussels Sprouts are way more delicious than the drab veggies we remember! You might learn to even LIKE them!

Overhead view of a bowl of Maple Bacon Brussels Sprouts, garnished with green onions, on a rustic, white wooden background
Maple Bacon Brussels Sprouts

There are two things you should know about this recipe:

  1. It is ridiculously easy, and
  2. It’s great for winter because Brussels sprouts are in season!

I made this recipe originally for the AIP by Season cookbook, which is the collaborative work of some of your fave AIP bloggers. More on that later…

Team Brussels, or Team Ew?

I don’t know about you, but when I was growing up, I haaaaated Brussels sprouts! I’d try washing them down with my milk. I tried pushing them to the sides of my plate in hopes that my parents would think I’d eaten enough of them. Nothing I did seemed to matter. I still had to eat them, and I still despised them.

Fortunately, home cooking has come a long way since those days. (No disrespect to our moms!) We’ve learned about roasting our veggies to bring out some of the richness, and to caramelize them. We’ve learned that bacon pretty much makes everything taste better. And I think we can agree that the barest hint of maple syrup can add a little something to make even the bacon extra special! That’s pretty much what is happening here.

We also have the modern convenience of prepared produce to make our lives easier. Here, I’m using a 9-oz. bag of pre-shaved Brussels sprouts. Toss ’em in a bowl with some other yummy stuff, roast, and voilà!

Closeup of Maple Bacon Brussels Sprouts, garnished with diagonally cut green onions on a white, rustic wooden background
Maple Bacon Brussels Sprouts

Serving suggestions

Try this side dish next to:

AIP by Season

If you really want to up your nutrient game, eat seasonally. The veggies will be at their peak! They are usually less expensive when in season, as well.

The cookbook in which this recipe originally appeared was written by over 20 wellness food bloggers, with each season represented. There’s a chapter just on the benefits of eating seasonally, an index of recipes, a coconut-free substitutions guide, and instructions on how to print it. Check it out right here.

Whether you eat seasonally, or not, I hope you’ll try this recipe, and learn to love those cute baby cabbages!

Wishing you great love and deep healing,

Wendi 💗

Maple Bacon Brussels Sprouts

Recipe by Wendi’s AIP Kitchen – http://www.wendisaipkitchen.com Course: SidesCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Maple Bacon Brussels Sprouts are way more delicious than the drab veggies we remember! You might learn to even LIKE them!

Ingredients

  • 9 -oz. bag of shaved Brussels sprouts

  • 2 TBSP extra virgin olive oil

  • 1 TBSP pure maple syrup

  • 1/2 tsp sea salt

  • 2 strips AIP-friendly bacon, chopped into small pieces

  • 2 TBSP chopped green onions

Directions

  • Preheat oven to 350ºF. In a large bowl, toss Brussels sprouts with olive oil, maple syrup, and salt. Spread in a single layer on a roasting pan. Scatter the bacon pieces on the top.
  • Bake for 30 minutes, or to desired doneness. When sprouts are done, return them to the bowl, and toss in the green onions. Serve!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.