Brussel's Sprouts, Kabocha and Bacon
Brussel's sprouts are a classic fall food. If you're lucky they will show up at the Farmer's Market in their natural form: miniature cabbages clustered impeccably around a long stalk. Although they have a reputation for being unsavory, it's all about how you cook them! Boiled to death will inevitably continue their unpalatable legacy. Roasted, however, creates a depth of flavor you will be sure to enjoy.
This is how I reccomend making Brussel's sprouts-
2 lbs fresh Brussel’s sprouts
1 medium-small kabocha squash, de-seeded and cut into ½ inch chunks
6 slices bacon
1 tsp fresh rosemary, chopped
Coconut oil, avocado oil or ghee (if needed)
Preheat oven to 400.
Clean Brussel’s sprouts and cut them in half.
Line a large baking tray with parchment paper. Arrange bacon slices and bake until done, flipping half way through. Set bacon aside.
Toss Brussel’s sprouts and kabocha squash in some of the bacon grease, (add avocado oil if you need more oil) until well coated. Sprinkle with rosemary and sea salt. Spread out evenly on another parchment lined baking tray and bake about 25-30 minutes or until sprouts have begun to brown and squash is cooked through.
Meanwhile, crumble bacon into small bite-sized pieces.
Incorporate bacon into the sprout/squash mixture and serve warm!