Roasted Brussels Sprouts with BACON!

Do you like Brussels Sprouts? Or do you not like them but know someone who does?

Ditch the boring boiled or steamed sprouts and try roasting them instead! I personally like them just about any way that they are prepared but my husband is less than enthusiastic about this vegetable.

I asked a few friends how they liked to cook Brussels sprouts and this was the result. Most recommended roasting, some with other veggies or herbs so feel free to experiment with what your family likes.

When I made the sprouts in this manner, my husband loved them and even went back for seconds. This is a great recipe to try with picky kids too, the bacon really helps flavor the vegetable all around.

Ingredients:

Brussels Sprouts
Oil or Butter (whatever you like)
Salt and Pepper
1-2 Cloves Garlic
2 slices of raw bacon- chopped

Directions:

Preheat oven to 350 degrees.

Prepare your Brussels by removing outer few leaves, washing thoroughly and slicing each in half. (I like to soak mine in water for a few hours personally.)

Toss sprouts, bacon pieces, salt, pepper and garlic in a bowl and drizzle with oil of choice. You do not need tons of oil because the bacon will render down and provide extra fat, this is just to prevent sticking.

Spread them out on a sheet pan and roast for 20-25 mins until browning occurs on cut side and bacon is rendered down nicely.

Enjoy!

20131115-094143.jpg

Gluten Free Morning Fruit and Veggie Muffins

20130813-120755.jpg

Gluten Free Morning Fruit and Veggie Muffins

Ingredients:

1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

Preheat oven to 350° F

Grease muffin pan or use liners.

In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.

Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

20130813-120823.jpg

Gluten Free Morning Fruit and Veggie Muffins

20130813-120755.jpg

Gluten Free Morning Fruit and Veggie Muffins

Ingredients:

1 1/4 cups organic cane sugar
2 1/4 cups gluten-free all purpose flour mix -I like gluten free mama almond blend
1 teaspoon xanthan gum
1 tablespoon cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 grated pear
1 grated small zucchini
4 large grated carrots 2cups
1/2 can drained, crushed pineapple
3/4 cups raisins
1/2 cup shredded, sweetened coconut
3 large eggs
1 cup melted butter
1 teaspoon vanilla
1/2 teaspoon almond extract

Directions:

Preheat oven to 350° F

Grease muffin pan or use liners.

In a large mixing bowl combine sugar, gluten-free flour blend, xanthan gum, cinnamon, baking soda, baking powder and salt. Use a large whisk to thoroughly combine.

In a separate large bowl combine shredded carrots, pear, zucchini, pineapple and raisins.

Add the fruit, vegetable, mixture to the dry ingredients followed by eggs, butter and vanilla. Beat the mixture to thoroughly combine ingredients. Batter will be thick and gloppy, see picture below.

Fill muffin cups about 3/4 full. Bake in preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean.

20130813-120823.jpg