Here lies a lesson in patience and creativity. My boyfriend insists broccoli, carrots and corn are the only vegetables worth eating. I like them too, but I can’t eat that limited selection every night. For years I’ve tested new varieties, and I have resigned myself to the fact that I’m dealing with a “picky eater.” Time to get creative…
What better way to get a picky man to eat new veggies (brussels sprouts, nonetheless) than adding BACON! Combining his bacon-of-the-month membership with my CSA box proved that it’s possible to have a meal with fresh seasonal veggies even for the most discerning of pallets.
If the bacon doesn’t sway your opinion of Brussels sprouts, how about this: these little cruciferous veggies are low in calories and high in protein (1/2 a cup = 2g), fiber (2g), folate (46.8 micrograms), potassium (247mg), and vitamins C, A, K, and E. Since the vitamins this vegetable boasts spells “CAKE” let’s think of these little nuggets as nature’s treat for you! Thank you, nature.
Ingredients (serves 2):
10 red potatoes
10 Brussels sprouts (cut in half)
6 strips of thick cut bacon
Seasonings of your choice
Extra Virgin Olive Oil
- Pre-heat oven to 400.
- Fork the potatoes and microwave for 2-3 minutes to pre-cook them a bit. When you take them out, slice them in half – be careful, they’re hot!
- Line a baking sheet with foil, then place all ingredients on the baking sheet. Brush the brussels sprouts and potatoes with oil then season everything according to preference – I recommend salt, pepper, garlic powder, lemon pepper, general purpose seasoning, etc.
- Bake for about 15 minutes, or until the bacon is done and the potatoes and Brussels sprouts are browning.
After:This is a super easy meal, which is amazingly simple to clean up. Just serve up the dish, crumple up the foil and throw it away. Bing bang boom. Enjoy!