Is everybody familiar with this weird and cool vegetable? I feel like I’m a little late to the Brussels Sprouts bandwagon…
They do in fact get their name from the Belgian country where they were first grown in the 16th century! Brussels Sprouts belong to the cruciferous vegetable family and are a cousin to cabbage, broccoli, and kale. They are also a great source of vitamins C, and K (which is a fat soluble vitamin), folate, calcium, iron, and potassium. (source)
So far, in all the ways I’ve tried to cook and consume Brussels Sprouts, the recipe below is by far my favorite way. And in case you’re worried about eating bacon because of all that fat, read on.
There was a study done where a small group of women were given 5 different vegetable salads to consume with increasing amounts of oil on them. What they found was that “Absorption of all carotenoids and fat-soluble vitamins was highest with 32 g oil.” This was the highest amount of oil per salad that they tested. They also concluded that more research was needed as each person’s ability to absorb nutrients also varied. The interesting thing here is that there was a correlation with how much oil was consumed on the vegetables and how many nutrients were absorbed into the body. (source)
The type of bacon you buy does matter, as conventionally processed bacon is full of a lot of processed sugars, industrially produced salts, and preservatives. All of these things do not a happy gut make. We buy our’s from a local meat market. While “uncured” bacon does cost more, it also tastes way better…provided what you’re buying is bacon that has been seasoned with natural seasonings like celery salt, and spices. There is actually uncured bacon and I do not recommend it, at least, not if you want that bacon-y flavor, haha!
We ate this paired with the last stores of our lamb from the year prior (maybe Paul will write about the slaughter process in the future), roasted beets and butternut squash, and herbed brown rice. Certainly a quarantined Easter feast to remember! I think this side will make it into the Easter tradition from here on.
Easter Brussel Sprouts
- 1 Lb "Uncured" Bacon, julienned
- 3 Lbs Brussel Sprouts, sliced in half and julienned
- salt to taste I only use sea salt or Himalayan pink salt
- 1/4 lemon. The juice.
- Fry the bacon until it is crispy. Set it aside and pour out most of the rendered fat leaving a few tablespoons in the pan to fry the brussel sprouts. Stir fry the sprouts until they turn a vibrant green color appx 5-8 minutes, toss in lemon juice, salt, and cooked bacon. Stir it up and serve.