Balsamic Brussels Sprouts with Bacon and Onions

Bambú Clinic brussles sprouts


1 pound organic brussels sprouts, trimmed and cut into quarters
1 Tbs olive oil
1 Tbs balsamic vinegar
1 clove garlic, crushed
1 T pine nuts, toasted
1/4 tsp sea salt
pepper to taste

Preheat oven to 450˚F.

In large bowl mix brussels sprouts, olive oil, vinegar and garlic. Place sprouts in single layer on lightly greased baking sheet. Roast 20 to 30 minutes or until sprouts are slightly crisp and edges are golden brown.

Place sprouts back into bowl and toss with toasted pine nuts, salt and pepper.
Serves 4.


2 slices organic bacon
1 small organic white onion
1 organic crisp apple, cut into crescents
1/4 tsp sea salt
3/4 cup water
1 tsp Dijon mustard
1 pound organic brussels sprouts, trimmed, halved and very thinly sliced
1 Tbs apple cider vinegar
pepper to taste

Cook bacon over medium heat in large pan until crisp, about 5 – 7 mins. Drain on paper towel. Crumble when cool enough to touch.

Add onion, apple and salt to the drippings in the pan. Stirring often, cook over medium heat until tender and browned, about 3 minutes. Add water, mustard and brussels sprouts. Cook, stirring often, until tender, 4 to 6 minutes. Stir in vinegar. Top with crumbled bacon.
Serves 6.