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Brussels Sprouts Salad


28 minutes

4 Servings


I know, I know typically homemade Brussels sprouts don't come out as well at home. That's because most restaurants fry their sprouts. Try this recipe, I think you will like it.
There are tons of studies that report how good Brussels sprouts are for you: DNA protection, anti-cancer properties, rich in phytonutrients, anti-coagulating (rich in Vitamin K), and helps to decrease cholesterol. Phase One-Repair

Brussels Sprouts Salad


  • 2 tablespoon(s) coconut oil, divided

  • 20 Brussels sprouts

  • 4 slices of nitrate-free turkey bacon, diced

  • 1/2 onion, diced

  • 2 cloves garlic, minced

  • 1/2 teaspoon(s) dried thyme, or 2 TBSP fresh thyme, minced


1. Cut off the ends of the Brussels sprouts and peel off the loose leaves. Chop coarsely, then soak in cold water rinsing off any dirt. Drain.

2. Heat a medium-large sized dutch oven or deep iron skillet over medium heat and add half the oil. Add the turkey bacon to the pan, cook 5-7 minutes until brown, stir often. When it's done remove bacon and set aside.

3. Add the other tbsp coconut oil to the pan, add the onion and cook for 5 minutes. Add the garlic and cook for another 5 minutes, stir often. Add thyme and cook for 2 minutes more.

4. Add the Brussels sprouts and bacon and cook covered until leaves are tender and wilted, 8-10 minutes. Don't overcook.

5. Serve as a side dish to your favorite meal, enjoy!

Pairs with: Easiest Chicken Breast

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