Boogie for Brussels Sprouts

If you’ve never boogied for brussel sprouts, this is the dish for you! The first time I made it I did a happy dance because it was so delicious and easy. I literally ran upstairs to Greg’s office to give him a taste. He even asked what it was, unable to identify the main ingredient. I could hardly even tell theywas brussel sprouts, I thought it was a warm cabbage slaw. You can serve warm or cold and perfect for any season.

Ingredients

  • half pound turkey bacon cooked and cut into small pieces (you may use pork as well, I just don’t do pork) You could add 1-2 more pieces to make it a little more protein dense.
  • ¼ cup dijon mustard or stone ground in which case use horseradish below
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons fresh lemon juice
  • ¼ cup olive oil
  • ¼ teaspoon ground black pepper
  • 2 lb brussel sprouts trimmed
  • 2 green onions cut on the bias
  • 2-3 tablespoons pomegranate or raspberry, or blackberry ginger balsamic vinegar
  • 3 tablespoons horseradish (use if you chose stone ground mustard, dijon already contains this ingredient-unless you desire more
    “kick”)
  • Sea salt to taste

Optional (gut repair friendly, check with your healthcare provider to determine of fruit is right for you)
1 cup organic red grapes cut in half
Optional (not gut repair friendly until later in the healing process)
1-1 ½ cup large pecan halves toasted
(Place pecans on small rimmed baking sheet and bake until toasted, stirring frequently, about 10-15 minutes, be careful not to burn.)
Variations
1 chopped or shredded granny smith apples
dried unsulfered cranberries
walnuts instead of pecans (not gut repair friendly until you are further along)

Preparation

1. Preheat oven 325 degrees F.
2.In a large sautee pan, cook bacon over medium heat until to your liking. Some like it crispy and others softer. Drain on paper towel if necessary. (if using bacon, save left over fat).
3. In a small bowl, whisk mustard, horseradish (optional), apple cider vinegar and lemon juice and then whisk in oil. Season with pepper.
4. In food processor, utilizing slicing attachment disc (1/8-1/4 in slicing disc), slice brussel sprouts. Youcan also add them to food process or and pulse them into little shreds. I actually did ½ sliced and ½ shredded. Alternately you can slice with a knife.
Transfer to large bowl.
5. Preheat large skillet or brasier over medium heat and add 1-2 Tbsp of coconut or avocado oil (if using pork bacon use left over fat). Add brussel sprouts and sautee until softened and slightly brown.
6.Pour mustard, vinegar, lemon, olive oil mixture over the sprouts. Then add the balsamic of your liking.
7.Mix in ½ pecans (optional if you are further along in gut repair) bacon, scallions, grapes (optional). Place slaw in serving bowl and top with remaining pecans (optional) or a few pieces of bacon.
Serve warm or chilled

Bon Appetit!

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