Need a fantastic low nickel vegetable side option? Roasted brussel sprouts with a little bacon are quick and easy savory treat that’s abundant in protein, fiber, vitamin c and vitamin k. Brussel sprouts tend to be a traditional favorite around the Thanksgiving and Christmas holiday. This recipe is so tasty, you’ll probably want to add it to your weekly or monthly meal rotation.
Brussel sprouts can be an acquired taste. Apparently they’re known as being the most hated vegetable in the US. If they are prematurely picked they can taste bitter. Cooking them to your liking can drastically improve their taste, to point you’ll eat them as you would candy! My preference has always been to roast fresh brussel in the oven with bacon or other complementary veggies, like beets, potatoes and parsnips.
Trying to eat as balanced of a diet as possible on the low nickel diet, I enjoy a variety of colorful low nickel fruits and vegetables with most lunches and dinners.
You know when you begin to feel under the weather or that you’re developing a sinus infection? Whenever I feel that achy sinus pressure sinking in, we always reach for the brussel sprouts in the grocery store. Often I feel renewed the following day after eating brussel sprouts. Rich in various cancer fighting vitamins and minerals, they magically prevent or shorten the time I spend sick. Luckily I rarely get sick. I believe it’s truly one of the benefits of my hyperactive immune system.
I suggest using nitrate free bacon. It can be harder to find in the grocery store as most bacon meat is chemically cured using sodium nitrate. Many vegetables, for example beets, celery, parsley, radishes, collard greens, contain natural nitrates our bodies can safely digest. Firsthand Foods clarifies the difference noting:
Sodium nitrate and sodium nitrite are salts that are used in curing or preserving meat and fish. Sodium nitrate is a naturally occurring mineral that exists in lots of green vegetables, which we (optimistically!) consume all the time. Sodium nitrite is derived from sodium nitrate and is the compound that actually contains the antimicrobial properties that are desired in the production of bacon, hot dogs, salami, etc.
When I find an uncured nitrate free bacon, I stock up buying 4-5 packages to freeze for later. I don’t eat bacon very often, but when I do I love when it’s readily available both for this recipe or as a breakfast side with my eggs.
Brussel sprouts should never be eaten raw. The cruciferous vegetable can be difficult to digest and cause bloating that’s reduced when cooked. It’s advised you thoroughly wash the buds in cold water, cutting away the stem and any blemishes on the outer leaves.
Do you have a favorite way of cooking brussel sprouts? Let me know in the comment section below. Or, if you try and love this recipe, please rate it below.
No need to wait until the holidays to enjoy this delectable healthy vegetable side. Savory low nickel roasted bacon brussel sprouts, are addicting that you'll eat them as you would candy!
- 2-3 lbs fresh brussel sprouts
- 4-5 strips uncooked nitrate free bacon
- 1/2 a lemon juiced
- 1/2 to 1 Tablespoon ground black pepper
- 1/2 teaspoon salt or garlic salt
Preheat your oven to 400 degrees and place a piece of parchment paper on a large baking sheet.
Prepare the brussel sprouts, by thoroughly washing them in cold water. Next cut off the ends or stems of each individual brussel sprout and if needed peel the top leaf layer.
Slice the brussel sprouts in half or in quarters if the brussel sprouts are large and place them on parchment paper on a baking sheet. It doesn't matter which way you place them. I place them with the rounded side down.
Evenly squeeze the juice from ½ a lemon over them.
Lightly season the cut brussel sprouts with ground black pepper and garlic salt or just salt if you are avoiding garlic.
Cut up 4-5 slices of uncooked bacon into ½ inch or 1.3 centimeter pieces.
Place a little piece of uncooked nitrate free bacon on top of each of the prepped brussel sprouts.
Bake them for 40-50 minutes in the oven. When they look roasted they're done!
Take them out to cool for a couple minutes and then serve them up to enjoy!
Check on the brussel sprouts after 30 minutes to avoid over baking. Shorten the cooking by 5-10 minutes time the smaller the brussel sprouts are cut, for instance if you're using large buds you cut into fourths.