It’s the second week of my Cook Through of Everyday Paleo and I made two recipes that were DE-LISH! Yum! 🙂
I made the first recipe Brussels Sprouts ‘n’ Bacon straight away. I had scored some beautiful Brussles sprouts at the preview event at the new Sprouts Farmers Market that’s located in midtown Tulsa.
This recipe was fairly easy and we both loved it. I’m not sure about the steaming for 4 minutes part of the recipe, though and I might just skip it next time. Maybe blanching them for 4 minutes? I don’t know but after only 4 minutes in my steamer they were still cold so it seemed like a wasted step to me.
Clearly, I’m hooked on stick to the ribs comfort food since it’s winter. I chose the Marvelous Meatballs for the second recipe. I kept putting off making it because it seemed involved. That’s why this post is a day later than I had planned to write it.
In the end, the veggie chopping wasn’t that difficult and the meatballs were amazing! I served it with mashed cauliflower and roasted green beans with garlic.
I cut this recipe in half and it still made six large meatballs so we got dinner and leftovers.I can’t wait to taste the cold leftovers, something I adore. 🙂
Next week, I plan to try the Better Butter Chicken and the Nutty Cookies.
Brussels Sprouts ‘n’ Bacon – from Everyday Paleo
- 6 bacon strips
- 1 lb Brussels sprouts
- 1 tsp garlic powder
- 1 tbs dried thyme
- black pepper to taste
- Preheat oven to 350 degrees F
- Dice bacon and cook in a skillet until crispy
- Steam the Brussels sprouts for 4 minutes, cut off stem and quarter
- In a medium sized mixing bowl, toss the Brussels sprouts with the bacon, bacon grease, garlic powder, thyme, and black pepper. Spread evenly in a glass baking dish and bake at 350F for 30 minutes. Stir halfway through cooking time.
