This is one of the healthy Thanksgiving side dish recipes I previously mentioned. I never cook meat, so I’m trying to branch out a bit. Here, I experimented with turkey bacon.
I love Brussels sprouts, but I know many don’t. So, I figured the bacon addition would maybe draw in some converts.
I followed this recipe that calls for maple syrup and cream. I used Trader Joe’s ginger syrup and nondairy coconut milk instead. I was pleased with the results and many of my friends said they were tasty. Even some that aren’t Brussels sprout fans said this dish wasn’t too terrible.
- 2 bags of frozen Brussels sprouts
- A pack of turkey bacon
- 1/4 cup maple or ginger syrup
- 1/8 cup coconut milk
- Ground black pepper
- Coconut oil
- Cook the bacon and set aside onto paper towels to absorb the grease
- If using whole sprouts, cut into halves
- Sauté the sprouts in the same pan add a bit of coconut oil if there isn’t much remaining bacon grease
- After about 8-10 minutes, reduce heat by half and add the syrup, milk, bacon, and pepper
- After a couple of minutes, remove from heat and enjoy