Brussels sprouts can be a bit of a tricky dish. They are incredibly nutrient-dense, and like other nutrient-dense vegetables such as kale and bok-choy, their flavor is quite unique. Sometimes brussels sprouts are not a crowd favorite because of their natural bitterness.
If you don’t like brussels sprouts, give these a try anyway. They subscribe to the ‘butter makes everything better,’ philosophy. And with the addition of bacon, this recipe brings such a delicious flavor to balance out that natural bitterness, you will be sure to love them!
Just like the my balsamic onions recipe, these are extremely easy to make. All you have to do is follow a few simple steps and you will be left with a tasty dish.
Difficulty: PERFECT FOR BEGINNERS!
the importance of lemon zest
Lemon zest is made by finely grating the yellow peel of the lemon. Sounds bitter but, when incorporated well into a dish, leaves you with vibrant bits of lemony flavor. We will be using only 1/8th of a cup of lemon zest in this recipe to avoid contributing to the natural bitter flavor of the brussels sprouts while still providing a unique citrus kick.
When a recipe calls for lemon zest, it can be an easy step to ignore. Zesting a lemon takes time and effort and sometimes feels as though it does not contribute enough to the recipe. This is a mistake that I have made in the past. Once I started putting in the effort and adding lemon zest to the recipes, it completely changed the game. Lemon zest has such a powerful and complementary flavor, it shouldn’t be skipped. (unless you don’t have anything to zest with)
Lemon zest also pairs nicely with sweets. Try adding it to pound cake or sugar cookies for an added pop of color and flavor.
about brussels sprouts
Brussels sprouts are rich in nutrients including vitamins C, K, B and folate. That being said, they are also almost entirely water with some carbs and protein and virtually no fat. They are in the cabbage family along with other cruciferous vegetables meaning that they contain an important phytochemical called sulforaphane which protects your cells from damage or destruction.
Brussels sprouts get their name due to their popularity in northern Europe but actually originate from Asia. Now they are mostly grown mostly in the Netherlands, Germany and the United Kingdom.
Brussels sprouts are extremely low in all of the macronutrients. However, the addition of butter and bacon adds protein and fat to this recipe.
- Protien 12% 12%
- Carbs 20% 20%
- Fat 24% 24%
- 1/2 stick butter
- 6-8 cloves garlic
- 3 tablespoons dried or fresh dill
- 1 tablespoon paprika
- 1 tablespoons salt
- 24 oz fresh brussels sprouts- quartered
- 1/8th cup lemon zest
- 1/4 cup raw bacon
- 1 tablespoon garlic powder
- 1/2 cup sliced mushrooms (optional)
- juice of 1 lemon
Step by Step Instructions
Start washing your brussels sprouts thoroughly and cutting them into quarters. Peel and half your garlic cloves.
Preheat the oven to 400 degrees Farenheit. On a nonstick baking tray, place your quartered brussels sprouts, mushrooms and halved garlic cloves.
Cut your butter into small pieces and distribute it on the pan. Add all of the seasonings and the lemon zest. Then add the lemon juice and mix well. (clean hands are great for mixing)
Bake uncovered at 400 degrees for 30 minutes, and then stir and bake for another 20 to 30 minutes.
Cut the bacon into small cubes. In a small pan, cook the bacon until crispy. Then, add the bacon to the finished brussels sprouts and mix well.