west palm beach magazine
Recipe
What to do
with Brussels
Sprouts?
By Lizzie Fuhr
H
ere's the protein-packed paleo
appetizer you've been dreaming of!
When it comes to pleasing a big crowd (or pleasing a
party full of low-carb diners), you can't go wrong with a
little bacon in this recipe by Kelly Milton from her “Paleo
Happy Hour: Appetizers, Small Plates & Drinks”.
Simple bacon and brussels sprout skewers are a
Paleo-friendly and naturally gluten-free appetizer that
come together in just a few steps. These satisfying
skewers help keep portion control in check — each is
just over 150 calories and offers more than 10 grams of
protein. Clean-eating-approved and full of flavor, this
low-carb appetizer is destined to become a new classic
at any spread you're hosting.
Ingredient
1 pound bacon
2 pounds brussels sprouts
1 teaspoon ghee
1 teaspoon garlic powder
1/4 teaspoon sea salt
Small wooden skewers
Directions
aCut each strip of bacon in half lengthwise. In a frying pan on medium heat,
cook the bacon until it's partially cooked
but still soft and pliable. (If you overcook
the bacon, it will be difficult to weave
58
it onto the skewer.) Remove the bacon
from the pan, and set it aside. Remove
most of the bacon grease from the pan,
leaving just enough to coat it.
aCut the brussels sprouts in half
lengthwise. Add the sprouts, ghee, garlic
powder, and sea salt to the frying pan.
Sauté on medium heat until the sprouts
are tender and browned.
aPreheat the oven to 375ºF.
aAssemble the skewers by threading
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1 end of the bacon onto the end of a
skewer. Add a brussels sprout slice, and
weave the bacon around the sprout and
back through the skewer, creating a wave
pattern between the sprouts. Move the
bacon and the sprout down the skewer,
and repeat this process 2-3 more times
for each skewer.
aBake the skewers in a baking pan for
5-10 minutes, or until the bacon is fully
cooked.