In the world of “healthy” options, it’s rare that you’ll find a vegetable that can offer that combination salty and sweet, along with a crunchy texture. But that’s exactly what’s delivered in this recipe, created by Liv Langdon, founder of Liv Lang & Prosper, and a Born Fitness meal prep specialist.
On the nutrition side, Brussels sprouts are loaded with fiber, are a great source of the B vitamins, and contain glucosinolates, which show promise in fighting cancer. Need another reason? One word for you: bacon. We use turkey bacon in this version, but the original stuff works just as well.
- 2-lb bag of Brussels sprouts
- 1 apple (I used Fuji here)
- 3 slices turkey bacon, nitrate free and uncured (feel free to substitute if vegetarian)
- ¼ cup slivered almonds
- 2 tbsp extra virgin olive oil,
- ½ tsp Himalayan sea salt
- ¼ tsp pepper
- ½ tsp garlic powder
- Preheat the oven to 425 degrees.
- Trim the Brussels sprouts and cut into halves. Make sure to wash them first.
- Slice the apples and turkey bacon into small chunks. The shapes and size of the chunks don’t matter; just have fun with it.
- In a large bowl, combine the chopped Brussels sprouts, the sliced apples and sliced bacon, olive oil, garlic, salt and pepper. Toss until fully coated.
- On a baking tray, spread Brussels sprout mixture flat.
- Bake for 35-40 minutes until the Brussels sprouts are brown, crisp and tender.
- Remove from the oven and sprinkle the almond slivers on top. Bake for another five minutes until the almonds are lightly toasted brown.
- Serve warm as a side dish. It even tastes good cold in a packed lunch on the go.
Nutrition Information & Macros
Dietary information: Gluten-free, lactose and dairy free. Paleo (depending on your restrictions of the Paleo diet, turkey bacon may or may not be acceptable)
Serving size: 4-oz serving (1/8 recipe):
73 calories, 1g fat, 12g carbohydrates, 5g fiber, 4g protein