I don’t know what it is about November but when the month starts winking at me, I can’t help but think “BRUSSELS SPROUTS!” There are a hand full of “fall musts” and for me, we’re not really in the season until the bacon and sprouts collide.
These babies are sautéed in bacon with onion, garlic, and my secret ingredient, turmeric, making them the ultimate quick and easy side dish.
Turmeric is in the Zingiberaceae family and is known for its anti-inflammatory benefits. I have no idea how to say that family name but it’s the same family as ginger so, you know it’s good.
In addition to its anti-inflammatory benefits, research shows turmeric to lessen the risk of cancer, aid in blood sugar balance, kidney function, digestive disorders, and support detoxification. Turmeric is warm in flavor, making it’s the perfect fall spice.
You can add a little to your cauliflower rice, coconut milk (golden milk), bone broth/stock, and sautéed vegetables.
Ready in 10 minutes, these brussels sprouts are the perfect side dish to your weeknight dinner, meal prep, or holiday gathering.
One Skillet Brussels and Bacon
- 1 teaspoon olive oil
- 4-5 slices of bacon, chopped
- 1/2 small onion, diced
- 2 garlic cloves, minced
- 1, 9-10 ounce bag shaved brussels sprouts
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- In a large skillet, heat the olive oil over medium heat.
- Brown the bacon with the onion and garlic, about 3 minutes.
- Add shredded brussels sprouts, turmeric powder, salt, and pepper to the skillet. Continue cooking for about 5 minutes until the sprouts are tender.
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