Smashed Brussels Sprouts (AIP, Paleo, Whole30)
Crispy smashed Brussels sprouts roasted in bacon fat and topped with pickled red onions. For AIP, Paleo and Whole30.
Ingredients
- ¾ cup water
- ¾ cup white wine vinegar
- 2 tsp coconut sugar
- 1½ cups thinly sliced red onion
- ½ lb thick-cut bacon
- 2 lb Brussels sprouts
- ½ tsp garlic powder
Instructions
- Bring the water and vinegar to a simmer in a small saucepan on the stovetop, then stir in the coconut sugar until dissolved.
- Add the sliced red onions to a heat-safe jar or small bowl, then pour the brine over. Allow to cool to room temperature, then chill for at least an hour.
- Roast the bacon on a parchment-lined sheet pan at 425° until crisp, about 7 to 10 minutes, depending on the thickness of the bacon.
- Remove the bacon, then crumble, leaving the rendered bacon fat on the sheet pan.
- Trim and steam the Brussels sprouts until tender and easily pierced with a fork, about 10 minutes.
- Add the sprouts to the sheet pan and toss to coat in the bacon fat. Smash flat with a spatula or the bottom of a heavy glass.
- Season generously with salt and garlic powder, then roast at 425° until the edges are deeply browned and crisp, about 10 to 15 minutes.
- Finish by topping with the bacon crumbles and pickled onions.
Notes
This recipe includes quick-pickled or refrigerator pickled onions. They are not safe for for shelf-stable canning. Refrigerate leftovers and use within two weeks. Keep an eye on them and discard if they begin to show signs of fermentation, like bubbling, or develop off-colors or off-smells.