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Paleo Brussels Sprouts Recipe with Lemon, Bacon, and Sweet Potatoes

There’s nothing more amazing than the taste of fresh vegetables (and bacon, of course!). One of my favorite vegetables right now is Brussels sprouts – they’re sort of funky with a very unique taste. But they’re really easy to make, and quite filling too.

Plus Brussels sprouts are pretty nutritious. Just 1 cup of Brussels sprouts (raw) contains 125% of your daily value of vitamin C (so you can stop drinking all that orange juice!).

So, here’s another delicious Paleo Brussels sprouts recipe (and there’s 3 more Paleo Brussels sprouts recipes here, here, and here). This recipe below is fantastic as an easy side dish or as a snack if you’re hungry during the day!

Paleo Brussels Sprouts Recipe with Lemon, Bacon, and Sweet Potatoes

This Paleo Brussels sprouts recipe is pretty easy. It just uses lemon, sweet potato, Brussels sprouts, bacon, and salt and pepper. You can add some crumbled boiled eggs as a topping if you’d like, but it’s optional and should be avoided if you’re on the Paleo Autoimmune Protocol (AIP).

I peeled and diced the sweet potato and chopped up the Brussels sprouts. It’s always good to a have a sharp kitchen knife for chopping things (especially sweet potatoes that are bit hard).

I like to saute the diced sweet potato first because it takes longer to cook. Then I add in the Brussels sprouts pieces because they also take a bit to soften. Once they’re both soft, you can add in the rest of the ingredients and serve. Make sure to keep an eye on the dish (and use a medium heat) as it can burn once it soaks up the coconut oil.

Paleo Brussels Sprouts Recipe with Lemon, Bacon, and Sweet Potatoes

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• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Cuisine: American

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Ingredients

• 1 lb Brussels sprouts, finely chopped
• 1 medium sweet potato, peeled and diced small
• 3 slices of bacon, cooked and chopped into small pieces
• juice from 1/2 lemon (add more if preferred)
• salt and pepper to taste (if needed)
• 1 boiled egg, diced (optional, omit for AIP)
• coconut oil to cook with

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Instructions

1. Cook the diced sweet potatoes in a large pan with some coconut oil. Saute on medium heat for 10 minutes.
2. Add the chopped Brussels sprouts and keep sauteing until both are soft (stir occasionally).
3. Add the bacon pieces, lemon juice, and salt and pepper to taste.
4. Top with the diced boiled egg (optional – omit for AIP).

Nutrition

• Serving Size: 3/4-1 cup