With Thanksgiving coming up I have family recipes on my mind. Our gathering is an odd bunch of people who started out as best friends and married in to become the greatest fusion of family. What a joy it is to love and like your family. In this odd mix of people we represent a whole spectrum of dietary needs. Starting with the simplicity of gluten-free all the way to my hardcore list – free of dairy, soy, grains, eggs, and sugar. It must be minimally processed and low carb. Lord all mighty it is a wonder we can even share a dinner table, but each year a special kind of magic happens. Spread across my mother’s giant kitchen island are dishes paired with little scribbled on signs naming ingredients and the people who might be able to eat it. Those of us with similar needs keep each other in mind. My sister’s mother in law and I are similar. She always makes plenty of her dish to give me another safe option. My sister’s diet is not so extreme as mine, but still, she still makes an appetizer each year that I love. My mother watches over my dad with her eagle eye as he makes the turkey, making sure he does not use butter, only avocado or grapeseed oil when roasting. Oh how life has changed since the first Thanksgiving!
Since my food plan seems to be the most extreme, I have the privilege of cooking dishes that are safe for my whole clan. Free of tricky ingredients doesn’t mean missing flavor. This year I’m honoring my dad with his favorite vegetable, the Brussels sprout. This recipe fits my low carb ketogentic plan while also fitting my dairy, grain, soy, and egg free life. The flavors are bold and savory turning this vegetable that is disgusting when steamed, into a tasty roasted delight! Without the bacon crumbles it is a beautiful vegan dish that will be safe for a few family members, but I love those bacon crispies and will for sure be adding them to the top on my bowl.
Ingredients
- 1.5 lbs of Brussels Sprouts
- 4 shallots peeled and chopped – about 1 cup
- 1 1/2 tsp salt – Corse Himalayan sea salt is the best
- 1/2 tsp black pepper
- 3 tbsp yellow mustard – Find and organic brand free of fake ingredients
- 2 tbsp fresh squeezed lemon juice or apple cider vinegar
- 7 tbsp oil – avocado or grapeseed
- 1 12 oz package of uncured bacon (optional)
Directions
Preheat your oven to 400
After rinsing your Brussels sprouts in a colander, begin chopping them and place in a mixing bowl. I cut the ends off and discard. Then I slice in veggies into quarters to help them cook through and get crispy.
Next, peel and chop the shallots into bite-sized pieces and add them to the mixing bowl.
In a measuring cup or bowl add the oil, mustard, pepper, and 1 tsp of salt, saving a 1/2 tsp of salt for later. Mix these ingredients to make a glaze.
Pour the glaze over the veggies and toss in the bowl until the mixture has covered the veggies.
Spoon the contents of the bowl in a glass baking dish. Sprinkle with 1/2 tsp of salt to help the veggies crisp.
In another glass baking dish lay out the slices of bacon making sure they don’t overlap.
Bake both the sprouts and the bacon side by side on the top oven rack. Baking time depends on your oven, but about 25- 30 minutes. You want both dishes crispy but not burnt. The bacon may need to come out before the sprouts depending on the thickness of the bacon. Thinly sliced bacon could take only 15- 20 minutes.
Drain the bacon on a plate. When it is cool enough to handle break it into bite sized pieces and set aside for a crispy topping.
Wishing you a tasty and blessed Thanksgiving!
Do you have any favorite clean eating Thanksgiving recipes? Leave a comment or share on social media @greengurneys! I’d love to be inspired by your dishes!
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