Roasted Brussels Sprouts With Bacon, Lemon and Asiago
The only thing that makes the coming of winter acceptable is Autumn. It encapsulates everything comfortable. Soothing. It’s the time of year where us women bust out the knee socks and boots with pleasure. Tights and chunky knit sweaters are welcomed with glee.
As is the craft beer, fresh, warm baked bread, hot stews and holiday gatherings. So much about this time of year for me has always revolved around harvest, canning food, feasting with friends and family. Revelling in the spirit of gratitude and solstice. Come New Years however … the pounds from all of those indulgences would be hard to ignore and the inevitable New Years resolutions would start to float around in my head. (No matter how much I tried to say I didn’t believe in them.) I know I’m not alone in this. I’m ready to step out of my comfort zone this Autumn and embrace all that I love about this season without forgetting to revel in the care of my body and health too.
Our eating habits, exercise routine and stress levels lay the foundation for how we feel. So this year I’m sharing all of my favourite Autumnal recipe makeovers. Over the past couple of years I’ve attempted trying to make healthier versions of the indulgent savoury dishes and sweet treats that come with the feasting, the ceremony … the gathering in gratitude and solstice that many of us do over the next few months. Regardless of our varying beliefs. There have been a few hits and misses. All I’m going to say is that one has to respect the power of coconut flour. And the science of baking. We’ll leave it at that for today because I’m sharing one of my easier, fave savoury side dishes that pleases everyone come the holidays …
- 2 - 4 pounds (depending on how many you have at your holiday table!) small brussels sprouts (each about 1 inch in diameter), trimmed, halved through root end
- 1½ (double if using more brussles sporouts) cups diced bacon
- Juice of 1 lemon, (double if using more brussles sporouts)
- Zest of 1 lemon
- ½ (or more) cup of grated asiago cheese (or parm, or nutritional yeast if wanting it vegan)
- 1 tbsp. (or more) real maple syrup (the dark stuff)
- Optional: 1 cup of shaved almonds
- Preheat oven to 425°F. Toss brussels sprouts in medium to large bowl with bacon, lemon juice, zest, maple and optional shaved almonds.
- Toss and spread brussels sprouts onto a parchment lined baking sheet in single layer.
- Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 40 minutes.
- Transfer to bowl, sprinkle with the grated asiago (parm or NOOSH) and serve.
- You can also do this dish in a crock pot on slow for 4 hours, which I typically do for Xmas, as oven space is scant.