Growing up I remember my parents threatening to feed me brussels sprouts for dinner when I was misbehaving. Not surprisingly, until recently I associated eating these vegetables with a cruel and unusual punishment. It wasn’t until a friend mentioned that she was making brussels sprouts with bacon and parmesan that something clicked in my head and made me see these tiny cabbages in a different light. I’ve decided to create my own bacon/parmesan recipe and guess what, it turned out fabulous. While delicious and brussels sprouts might sounds like an oxymoron, I swear that you will lick your (wooden) stirring spoon and have seconds.
The reason I am so excited to incorporate brussels sprouts into my regular dining repertoire is two-fold, I always look for tasty vegetable based dishes that my family will eat and secondly, brussels sprouts are simply super healthy powerhouses with loads of medicinal properties. Brussels sprouts have cancer preventing properties by supporting the body’s detoxifying system, fight inflammation with omega 3 fatty acids and Vitamin K and protect from oxidative damage with high contents of vitamin C and A. Plus they are full of other vitamins, minerals, photo nutrients and fiber.
If you suffer from hormonal imbalances, particularly estrogen dominance, eating plenty of fiber from vegetable sources, including cruciferous vegetables such as cabbage, broccoli, kale and brussels sprouts, might help. These super foods contain a compound called indole-3 carbinol, which helps the body excrete excess estrogen.
Brussels sprouts have the most benefit when they are chopped or shredded and eaten raw. So if you cook them remember to just gently stir fry but don’t overcook.
- 2 lbs brussel sprouts cored and shredded
- 2 tbs olive oil
- 4 strips turkey bacon nitrate free
- 1 onion or 3 shallots chopped
- 1/3 cup Parmesan cheese shredded
- red pepper flakes to taste
- salt & pepper to taste
Wash, core and shred the brussels sprouts to resemble thin ribbons, you can do that manually with a sharp knife or in a food processor fitted with a shredding disk. Set aside.
Cook turkey bacon until crisp. When cool enough to touch, chop into small pieces and set aside.
In a frying pan, heat 2 tablespoons of olive oil, add onions or shallots and sauté on a gentle heat for about 10-15 minutes until soft and beginning to brown. Add garlic and cook for about 2 minutes. Increase heat to high, add brussels sprouts and bacon pieces and stir fry for about 3 minutes until just heated through. Add red pepper flakes and season with salt and pepper. Sprinkle with parmesan cheese.