This recipe works great for a holiday side, as a weeknight side, or even a snack with summer sauce or leftover meats. Brussels sprouts are a great source of Vitamin C, a powerful antioxidant in the body. Feel free to leave out the capers or offer them on the side if kids aren’t willing to try them. Also, it also can be a game changer to call these baby cabbages or “bity cabbage” instead of brussels sprouts, since this fabulous veggie got a bad wrap from all the years of boiling.
Preheat oven to 350 F. In a large, deep pot over medium-low heat, cook the bacon for about 8 minutes. Remove the bacon from the pot and pour the bacon grease onto a large rimmed baking sheet. Slice the bottoms off the brussels sprouts. Then quarter them. Place them on a baking sheet and toss evenly to coat with bacon grease. Season lightly with salt and pepper. Roast the brussels sprouts for approximately 30 minutes or until edges begin to brown and they become bright green. While the brussels sprouts are roasting, add about 1/4 inch of coconut oil to the pot used to cook the bacon. Once the oil has melted and is hot, carefully place the capers in the oil and cover with a splatter screen, as a lot of water in the capers will cook off and splatter in the first few seconds. Fry the capers for 1 to 2 minutes or until they become darker green and crispy. Set them aside. When the brussels sprouts are finished roasting, chop the bacon into 1/4-inch pieces and sprinkle it over the top along with the capers and lemon zest. Pour the lemon juice over the top and serve warm.
(Recipe from Diane Sanfillipo of www.balancedbites.com)
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