As promised, here is another easy and tasty recipe you can serve to your guests or bring to any Thanksgiving gathering. Not many people are big fans of Brussel sprouts and I don’t understand why because they are so good! My theory is that they just haven’t had them roasted before and if they haven’t had them roasted, they are truly missing out. I’ve never steamed or boiled a Brussel sprout and probably never will. Roasting is where’s it at!
It seems like this time of year and closer to the New Year people really start thinking about their health and making a change. Even more people decide to put it off until the New Year because, well, the holiday treats. I am not going to sit here be a drill sergeant and continue to say that you can be healthy through the holidays while enjoying them too. I’ve talked about that enough and now it is up to you to decide and commit to a healthy holiday season.
I know what some of you are thinking. Nah, I’ll just eat what I want until the New Year and then set a goal to lose the holiday weight and plus the weight I already wanted to lose. If this is what is going through your mind right now, you don’t want to make a change and you most likely will fail at your weight loss New Year’s resolution within the first month. In order to make a change, you actually have to want to make a change. You need to dig deep and ask yourself why you want and need to make a change. If your why is strong enough you will be able to use that as fire and motivation to get started right away.
My why and goals are constantly changing, but they keep me motivated to live healthy every day. If your why isn’t that strong right now, that is totally fine! Keep searching and digging and you will find it. You will find the fire that is deep down inside of us all and once you find that fire, use it. Write it down, tell it to someone, say it to yourself every day and don’t forget it. Let the fire from your why lead you down the path to success.
Bacon and Cranberry Roasted Brussel Sprouts with Balsamic Dressing
- 2 lbs Brussel sprouts, cut in half
- 1/4 cup coconut oil
- 1/4 cup balsamic vinegar
- 1/2 cup dried cranberries
- 1/2 lb bacon, cut in small pieces*
- Salt and pepper to taste
- Preheat oven to 400 degrees.
- Toss the Brussel sprouts with the coconut oil and salt and pepper until fully coated and spread out on a baking sheet. Sprinkle the bacon pieces in with the Brussel sprouts and place in oven for 15-20 minutes. Mix/toss the Brussel sprouts and bacon pieces and cook for another 15-20 minutes. Then, remove from oven and place in a large bowl and add the cranberries.
- Add the balsamic vinegar to a small sauce pan over medium-high heat. Bring to a simmer and then reduce heat to keep at a low simmer. Continue to let it simmer for 10 or so minutes. Keep an eye on it as you do not want it to burn.
- Add the balsamic dressing to the bowl with the Brussel sprouts, bacon and cranberries. Gently toss until the Brussel sprouts are fully coated.
- Serve immediately!
*I used venison bacon. If you use pork bacon, keep an eye on it as it might cook quicker.