This hearty side dish is packed with fiber, vitamins and protein. Pair with roasted chicken breast or a grilled steak for a nutritious paleo dinner.
Prep Time:10 minutes |
Cook Time:10 minutes |
Ready In:20 minutes |
Ingredients:
- 1 1/2 lbs Brussels sprouts (cleaned)
- 3 slices bacon (chopped)
- 2 shallots (chopped)
- 1/2 cup(s) walnuts (chopped)
- 1/4 cup(s) organic chicken broth
- salt and freshly ground pepper
Instructions:
Trim the ends off the Brussels sprouts. Thinly slice them with a knife.
Add the bacon to a large skillet over medium heat. Cook until the bacon is crisp and the fat is rendered. Remove the bacon and place on a paper towel-lined-plate and reserve.
Add the shallot to the hot pan and saute until tender, about 3 minutes. Add the Brussels sprouts by the handful, stirring to coat. Season with salt and pepper. Saute the sprouts, tossing until bright green and crisp-tender, about 3 minutes.
Stir in the walnuts and cook for 1 minute more to toast. Add 1/4 cup chicken broth, stirring until the liquid is reduced and the Brussels sprouts are soft. Stir in the cooked bacon. Serve hot.
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