I love Brussels sprouts any which way. Boiled, broiled, roasted, count me in. The trouble? My stomach doesn’t always love them, back. My friend Carly over at Frolic and Flow shared that shredding them helped her in the tum tum department. My though is that the more broken down the food is, the more easily digestible it is — or it’s just cooked more — who really knows, but I thought it was worth a go! While I’m not sure if it totally helped, I need to do some more tasting. I know that this was an absolutely delicious cooking method and yields a really pretty dish that just so happens to be perfect for soup topping!
The first time I made them, I didn’t include bacon, but let me tell you, it’s a game changer. Also nixes the need for oil or salt. If you’re not using bacon — be sure to include those.
These Brussels are absolutely incredible over a thick, creamy kabocha carrot soup or in a stuffed sweet potato. So if you feel so inspired, I highly recommend. Or just bring them to your thanksgiving meal and you will be everyones new favorite person.
Onto the quick and easy recipe!
Ingredients // Pantry items:
4 pieces of bacon
1 lb of Brussels sprouts
Lemon zest of one lemon
2 tablespoons lemon juice
Fresh cracked pepper
A food processor if you want help in the shredding department
Preheat oven to 400F
Shred the Brussels sprouts - I did this by hand with a knife, but would highly recommend just shooting through the food processor
Cut slabs of bacon into small chunks
Evenly spread Brussels sprouts on a parchment paper lined baking tray
Throw on lemon zest and lemon juice and give it a quick mix
Top with bacon pieces and bake for about 25 minutes or until slightly browned
Hope you love!
P.S. Brussels are Low FODMAP compliant in small quantities (2 sprouts per serving). So if you are currently Low FODMAP, you can still kind of enjoy this one — I suggest using as a topper of some sort :)