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I am not a great cook, I’m good when I want to be, but honestly my mind is usually somewhere else and following recipes is really, really hard for me. Any distraction – 3 kids, the dog, a friend, a flower – and boom, we are having “blackened” food again … usually without the Cajan part. So I started making my food simple. Really simple. I wanted healthy and easy.

I love vegetables. I really like them. So much that my older cousins used to call me vegetable when I would chose the celery over Grandma’s cookies. I have never been much of a sweet eater. I prefer salty and bitter flavors. It should be no surprise that I might find brussels sprouts a good idea.

I often eat them for breakfast, but this easy recipe makes a great side dish too.

  1. Chop your Brussels sprouts into bite sized pieces and trim the tough parts. I like mine to be cut so some of leaves come off while cooking. They get nice and crispy.
  2. Heat up some bacon grease in a frying pan
  3. When it is hot, add your Brussels sprouts. Cook until they soften, but not too much. I like to have some crisp outside leaves and a little brown on the cut sides. I do not like them soggy. They should still have some form when you eat them. Maybe not “crunchy” but not soggy.
  4. Salt and pepper to taste

These go great with eggs, kale, steak, hamburgers, chicken, fish – with pretty much anything.

At least I think so. Enjoy.

Author: Stacy Reuille-Dupont: Dr. Stacy Reuille-Dupont, PhD, LAC, CPFT, CNC, licensed psychologist, addiction counselor, personal trainer, and nutrition coach. She’s passionate about helping people create a vibrant life using psychology and physiology. With over 25 years of coaching people to be their best, she understands how to make living healthily easy while finding adventure, inspiration, and balance.