It's a new year which for me means a new round of Whole30! I love this way of eating, it really helps me get back to my roots. The problem that most people run in to with the Whole30 is they eat the same things over and over again and get bored! There is a misconception when it comes to healthy eating that it has to be boring, plain, and season-less! Well if that's what you are expecting you are on the wrong page because I don't cook OR eat that way. Any one that knows me will tell you one thing, I LOVE BACON! Bacon in the morning, bacon in the evening, bacon at super time... I would eat it in a boat, and with a goat, and here or there, and everywhere. Sorry for the Dr. Seuss I'm a mom what can I say! However you get the point! Any time I can put bacon in a dish I do. This recipe is a favorite because it's 100% Whole 30 compliant but FEELS so much like it's not!
I mean, what better way to get your veggies in than mixed with bacon, caramelized onions, and balsamic reduction! I can't think of any personally. I love to pair this side dish with steak and potatoes and make it a real HARDY home cooked meal!
Ingredients ............................ 1 Pound Brussel Sprouts 4 Pieces Bacon (whole 30 approved) 1 White Onion Diced 1/3 Cup Balsamic Vinegar 1 Tbsp. Olive Oil 6 Dried Cherries Sugar Free Salt & Pepper to taste Instructions
1. Preheat your oven to 400º. 2. Clean and slice the sprouts in half or fourths for larger ones. You want them about the same size so they cook evenly. 3. Place them on to a large sheet pan and drizzle the olive oil over top, season with salt & pepper and place them in the oven. 4. While they are roasting start on the rest! Cut up the bacon in to bite sized pieces and place in a pan over medium high heat. After bacon is cooked all the way through, remove it and place it on a paper towel and set it aside. Do not remove the bacon grease from the pan. 5. Place the diced onion in to the saute pan and cook until soft. Add the small diced cherries and cook an additional 2-3 minutes so they soften up. 6. Lower the heat and deglaze with the balsamic vinegar, I recommend something good quality because it will have a much better flavor! Bring the mixture up to a boil and then quickly reduce to a simmer. 7. After the sprouts are cooked bring them out of the oven and place them in a bowl, mix together with the bacon, and then pour the balsamic reduction with the onions over top. 8. Toss and serve immediately! Enjoy this very easy but amazing side dish!
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