Did you know that this past weekend was the OFFICIAL Bacon Day? Apparently it is the Saturday before Labor day, every year. It just so happens, I also finalized this recipe on that day – must have been a bacon vibe in the air because I honestly don’t cook much with bacon. No, I’m not crazy. The bacon just never makes it to the recipe because it’s just too good! Surely I’m not the only one with this problem.
Really, this recipe doesn’t use actual bacon. I have recently discovered bacon’s simple brother – the sliced pork belly. I have been able to purchase it from local farms for about half the price of bacon. Plus, there are no mystery “spices” which makes it truly AIP and perfect to incorporate in some of my favorite recipes.
I also just made it again yesterday with regular bacon and it tasted really good too – so don’t feel like you have to find this plain pork belly – although it is the best way to ensure your meal is fully AIP compliant. My husband doesn’t know he is getting it for lunch today – he’s going to be so excited! On Bacon Day, the only thing that stopped him from eating it all was the fact that I needed to take pictures. Yes, a whole pound of brussel sprouts. Last night I felt the same way – just.couldn’t.stop.
Lard Glazed Brussel Sprouts (2 servings, up to 4 if you’re using as a side dish)
- 5 slices of bacon
- 1 tbs maple syrup
- 1/2 tsp himalayan sea salt (omit if using already seasoned/salted bacon)
- 1 lb (16 oz) of brussel sprouts, halved and ends trimmed
- Put 5 slices of bacon on a cast iron skillet (a rimmed cookie sheet should work too).
- Evenly distribute the maple syrup on top of the 5 slices and rub evenly.
- Sprinkle the sea salt evenly on the 5 pieces
- Set your oven to 400 degrees (DO NOT PREHEAT) and put the bacon in for 25-35 minutes. The time is based on thickness of bacon and your oven quality; you want the bacon to be on the early side of crispy.
- While the bacon is baking, slice the brussel sprouts in half and trim the ends.
- When the bacon is finished, remove it from the cast iron to cool. Once cooled, cut into small pieces – or be like me and use your hands to rip them apart to bite size pieces.
- Set the oven to 425 degrees to preheat.
- Stir the brussel sprouts in the bacon grease (lard).
- Add in the bacon bits and stir to evenly distribute.
- Once the oven is ready, put in the oven for 20 minutes. Stir. Then another 5-10 minutes until the brussel sprouts are soft and browned.
Don’t forget to pin for later!
If you’re not already following me, please like & follow my Facebook & Instagram pages to see my almost-daily updates and subscribe (on the right) to receive an email when I post (NO spam EVER, promise!). Thanks for reading!
Featured on AIP Roundtable #136