When I was a kid, I disliked Brussels sprouts so much that I would sit at the dinner table for what felt like HOURS because I wouldn’t eat them.
I actually remember shedding tears once while plugging my nose trying to force them down, gagging the whole time.
Was it the drama more than the taste? Probably.
But boy have my feelings for these gorgeous brassicas changed!
I’ve been hooked on them after revisiting them in my 20’s when they were deep fried and had an aioli sauce at trendy restaurants. Since then I’ve enjoyed much healthier versions of the veggie- shredded, roasted, and air fried- and I’m not slowing down anytime soon.
You probably know they are healthy for you for many reasons- high in antioxidants, vitamin C, K, B vitamins, calcium, chlorophyll, and sulfur.
But my love for them stems from their digestive and gut supporting properties.
How do they support digestion?
- ·Fiber- The biggest indicator of how well your gut and digestion work is how much fiber you consume. With about 4 grams of fiber per cup of Brussels, they can help get you to your fiber goals.
- ·Cruciferous-ness- All cruciferous vegetables are known for their thyroid and hormone balancing properties. As your hormones and gut are so interconnected, this is supportive to your gut, which supports your digestion.
- ·Filling- I don’t know about you, but Brussels are always good at keeping my portion size under control. They are incredibly filling with their fiber content and just how hardy they are. When we eat appropriate portion sizes, it makes things much easier on our digestion.
The combo of my love for Brussels sprouts and a warm salad brought this recipe into existence and has been on repeat in my home for the last few weeks. I can’t get enough!
This recipe is perfect during fall and winter when Brussels sprouts and pomegranates are in season, and would be an amazing addition to any holiday menu. I know I will be sharing them at Thanksgiving or Christmas (or both) this year!
Warm Brussels Sprouts and Bacon Salad w/ Toasted Hazelnuts Recipe
Makes about 4 large or 8 side servings, takes about 30 minutes
- 1/2 cup chopped hazelnuts (pecans or walnuts would be good subs)
- 6 strips organic bacon, diced (You basically just want pork, water, and salt as the ingredients)
- 1 tablespoon avocado oil
- 3 lbs or 12 cups shredded Brussels sprouts
- 1/2 cup olive oil
- 2 tablespoon dijon mustard
- 1.5 tablespoon raw honey
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
- 1 cup fresh pomegranate seeds
- 1/3 cup blue cheese crumbles, gorgonzola, or parmesan
- In a large pan over medium heat, add the hazelnuts and toast until brown, being careful not to burn them. Should take about 3-5 minutes. Remove and let cool.
- In the same pan over medium heat, cook the diced bacon to your liking. Once cooked, lay on a paper towel.
- In the same pan over medium heat, add avocado oil. Once warm add the shredded Brussel sprouts. Stir so that the oil is on the sprouts. Cover pan and let them sit, cooking until starting to soften, about 5-10 minutes.
- While the sprouts cook, make the dressing. Combine the olive oil, mustard, honey, garlic powder, salt and pepper to a bowl and whisk together. Set aside.
- Once the Brussels have softened, remove the lid and crank the heat up to high, browning the sprouts for a few minutes. When they are cooked to your liking, remove them from the heat, adding to a large bowl.
- Toss the sprouts with the dressing, adding the dressing slowly. *You may not use all of it. Once the sprouts have been tossed, add the hazelnuts, bacon, pomegranates, and cheese. Toss and enjoy!
Naturally gluten free
Make Ahead Tips:
Toast the nuts, cook the bacon, make the dressing, and have the pomegranates, cheese, and sprouts all prepped and ready. Day of, cook the sprouts, adding the bacon at the end to warm up. Toss everything together and enjoy!