Brussels Sprouts were probably my least favorite vegetable growing up. I wasn’t alone in this sentiment. A study commissioned by Heinz found brussels sprouts to be America’s most hated vegetable and a study out of the UK had a similar finding. But the bad rep was underserved. It took going paleo for me to realize that the problem with brussels sprouts was not in the sprouts themselves, but in the preparation. Turns out boiling or steaming sprouts (which is the way my mom always prepared them when I was younger) is the absolute worst way you can make them. Brussels sprouts contain a compound called glucosinolate sinigrin, which is what gives them their offensive odor. And that odor comes out strongest when they are boiled. Paleo teaches us that vegetables should always be cooked in fat, and no veggie benefits from this rule more than the humble brussels sprout. Cooking sprouts in bacon transforms them from smelly afterthought to star attraction.
And sprouts are as healthy as they are delicious. More Vitamin C than an orange and super high in Vitamin A, sprouts also provide high doses of Vitamin K, beta carotene, selenium, magnesium, and iron. And that smelly glucosinolate sinigrin stuff fights off cancer. This recipe is my go to method of preparing Brussels sprouts. Simple, but delicious. I like serving this with breakfast alongside eggs or as a side dish for dinner.