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–+ servings
Ebonie Garnica

Brussels Sprouts With Bacon And Honey Mustard For Full GAPS

Full GAPS Brussels sprouts cooked in salt-only bacon drippings, finished with bacon pieces, optional prepared almonds and linked honey mustard dressing.
Print Recipe
Servings: 4 side portions
Course: Full GAPS, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh Brussels sprouts Rinse, trim and halve or quarter according to size.
  • 4 slices homemade salt-only bacon Cut into 1-inch pieces. For a bacon-rich base batch, use up to 1/2 pound instead of the slice amount.
  • 1/2 cup chopped prepared almonds Optional; already soaked, sprouted or fermented as appropriate, then fully dried.
  • 1 batch prepared three-ingredient honey mustard dressing Have ready; spoon over individual servings and refrigerate extra.

Equipment

  • Large skillet
  • Slotted spoon
  • Stirring spoon
  • Knife and cutting board
  • Measuring cup
  • Serving bowl
  • Dressing jar and serving spoon
  • Covered storage container

Method
 

  1. Have the homemade salt-only bacon and linked honey mustard dressing prepared before starting. If using almonds, have the prepared nuts fully dried and chopped.
  2. Cut the bacon into 1-inch pieces. Cook in a large skillet over medium heat for 10-15 minutes, stirring occasionally to prevent sticking. Lift out the cooked bacon with a slotted spoon and leave the rendered fat in the skillet.
  3. While bacon cooks, rinse the Brussels sprouts, trim the dry stem ends and remove blemished outer leaves. Halve smaller sprouts and quarter larger ones to make similarly sized pieces.
  4. Add the sprouts to the bacon drippings and cook over medium heat, stirring roughly every minute, for about 10 minutes. Stop when they are bright green and still fairly firm; check a larger center and transfer to a serving bowl before they become mushy.
  5. Top with the cooked bacon and optional chopped prepared almonds. Stir the prepared dressing and spoon it over individual servings, off the heat. Cover and refrigerate any extra dressing. Serve the sprouts warm.

Notes

Bacon Amount: The base batch starts with four slices. For more bacon, use up to half a pound for the base batch; slice thickness varies, so this is an alternative amount, not a conversion of four slices.
Preparation: Homemade bacon, the separate dressing and any nut preparation must already be complete. The almonds are optional and should be fully dried before chopping and measuring.
Cooking Window: Allow 10-15 minutes for bacon, followed by about 10 minutes for sprouts. Washing and trimming can happen while bacon cooks. This is the skillet window, not a complete preparation time for bacon, nuts and dressing.
Texture: Finish the sprouts bright green and still fairly firm. They continue softening after leaving the hot pan.
Yield: Four larger side portions or six smaller portions. The servings control uses four as its base.
Full GAPS: After Brussels sprouts, salt-only bacon, mustard, honey and cider vinegar have been introduced; almonds also need introduction if used. No dairy or egg ingredients. Omit almonds for a nut-free version. Not an early Intro, No-Plant or ketogenic recipe.
Storage: Refrigerate leftovers promptly in a covered container. Keep extra dressing separate. Reheat sprouts and bacon gently in a skillet, then add dressing when serving.
Doubling: Eight cups sprouts, eight bacon slices, one cup optional almonds and two dressing batches. The larger bacon option becomes up to one pound. Use separate pans or batches if needed.

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