I think most of us have a less-than-ideal relationship with Brussels sprouts. They’re one of the most nutritious vegetables you can find in the grocery store, and yet most people hate them. The strong, bitter flavor can be incredibly off-putting, but they’re such a great source of antioxidants and anti-cancer compounds that we should all be making an effort to include them in our diet. Over the years, I’ve tried a lot of different preparations to help my household embrace them as at least an occasional side dish. And most of them weren’t successful… until I stumbled upon this Roasted Brussels Sprouts Salad. With a creamy, crunchy, bacony dressing and bursts of sweetness from raisins (from red or green grapes, your pick), there’s so much awesome going on you might not even notice the Brussels sprouts. Of course, cooking them in a way designed to reduce their bitterness helps, too. This has become one of our favorite salad recipes!
Looking for AIP-Friendly Breakfast Recipes?
What to eat for breakfast is one of the most common questions I get from people starting the autoimmune protocol. I understand completely: With all my old staples off the table, breakfast was my biggest challenge, too. Well, now there’s an easy answer. 85 Amazing AIP Breakfasts is a community e-cookbook featuring dozens of breakfast-friendly autoimmune protocol recipes from some of your favorite bloggers. With coffee substitutes, comforting teas, sausage, waffles, stir-fries, soups, hash, muffins, and porridge, 85 Amazing AIP Breakfasts has just about every one of your breakfast needs covered, sweet and savory alike. Many of the recipes can even be adapted for a low-FODMAP diet! The e-cookbook is available on editor Eileen Laird’s website.
- Preheat the oven to 400 degrees F.
- Combine the brussels sprouts, bacon grease, salt, and pepper, then arrange on a baking sheet in a single layer. Bake 15 minutes or until beginning to turn crisp and golden-brown.
- Toss with coconut cream, garlic, bacon crumbs, and raisins to serve.