It’s official: We are back on the paleo wagon! I love, love brussel sprouts. They are the absolute best Paleo side dish because, typically, all I do is chop them up and throw them in the oven. They come out hot and crispy and absolutely delicious. This weekend, I spent some time attempting to recreate the most DELICIOUS brussel sprouts I’ve ever had. Just last weekend I traveled to Charleston, South Carolina with my best friend for a very much needed girl’s weekend. We basically spent the entire weekend shopping, eating, and talking. It. Was. Fabulous.
Of the many fabulous meals we had last weekend, my favorite was a steak dinner at Hall’s Chophouse. On top of great champagne and wine, we had a great steak tartar, Petite Filet, Ahi Tuna, Macaroni and Cheese, and Caramelized Brussel Sprouts with Crispy Bacon. It was all FAB but I would trade it all for more brussel sprouts.
Naturally, I came home and immediately hit the grocery store to recreate the dish. This is my most successful variation, and it happens to be paleo friendly, too!
First, crisp up some bacon and reserve the fat to cook the shallot in
These things are seriously DELICIOUS! I’m actually making them again right now for lunch. YUM!
- 1 Package fresh brussel sprouts
- 1 shallot, chopped
- 2 TBLS Ghee (or regular, salted butter)
- 7 slices bacon- cut of your choice
- Fry up bacon in your favorite pan until crisp
- Reserve bacon fat
- Crumble bacon on separate plate and set aside
- Add ghee and chopped shallot to bacon fat
- Cook on low for 20-25 minutes, until fully cooked and caramelized *make sure to cook shallot "low and slow" the flavors and caramelization really develop the longer you take to cook the shallot*
- Chop Brussel Sprouts while shallot cooks- remove stem and outer layer of leaves. If brussel sprouts are bigger, chop in half. If small, cut a shallow "x" in the bottom to allow steam in
- Add brussel sprouts to pan
- Cook on stove top for 10-15 minutes, until sprouts are fork-tender
- *if sprouts don't seem to be cooking on the stove, throw them into a 350 degree oven for 15 minutes*