MAKES: 8 servings · PREP TIME: 20 minutes · COOK TIME: 30 minutes
I was well into adulthood before I learned to appreciate Brussels sprouts. It took me years to realize that I had just never tasted them prepared the right way. When I was a child, my mom would boil frozen Brussels sprouts until they were brown and mushy, then salt them and force us to eat them. The smell and taste of this experience were burned into my brain, so much so that even though my husband and kids love Brussels sprouts, I couldn’t even stand to have them in the house. That all changed just a few short years ago. If, in my late thirties, I can come to appreciate a food that once made my stomach flip, then I honestly feel like just about anyone can be converted. This was one of the recipes that helped change my mind. I started making it for my family, but I still wouldn’t eat it. Then I realized just what I was missing. This hash is amazing served on its own, but I like to top it with perfectly fried eggs.
INGREDIENTS
• 10 slices bacon, chopped
• 1½ pounds Brussels sprouts, trimmed and shaved
• 1 small red bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 2 tablespoons balsamic vinegar
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
DIRECTIONS
1. Heat a large skillet over medium heat. Cook the bacon in the preheated pan until it is crispy. Use a slotted spoon to remove the bacon from the pan and set aside. Drain half of the bacon drippings, leaving the rest in the pan.
2. Add the Brussels sprouts, bell pepper, garlic, balsamic vinegar, apple cider vinegar, cumin, salt, and pepper to the skillet. Mix to combine the ingredients and coat them in the bacon drippings.
3. Sauté until the vegetables are tender and slightly caramelized, about 15 minutes.
4. Mix in the cooked bacon before serving.
PER SERVING:
CALORIES: 151
FAT: 9.8g
PROTEIN: 8.2g
TOTAL CARBS: 9.3g
FIBER: 3.5g
NET CARBS: 5.9g
