paleoironmom

I saw this recipe on pinterest a few weeks ago and thought it looked very good. I decided to modify it a bit and roast the brussel sprouts instead of using raw shaved sprouts.  I also did not add as much oil to the dressing since there was oil on the roasted brussel sprouts.  This was a very good side dish! I served it with grilled chicken and a baked sweet potato topped with cinnamon.

Leftovers of this side are also very good cold.  The next night I used the leftovers and added them to a bed of baby kale along with grilled chicken and more of the lemon terragon dressing. (I thinly sliced the Brussel sprouts before adding them to the salad)

Roasted Brussel Sprouts with Blueberries, Bacon, and Walnuts (modified version of this original recipe)

1lb of brussel sprouts

4 pieces of sugar free uncured bacon, cooked and crumbled

1/2 cup blueberries

1/3 cup walnuts

1 lemon, juice of

2 T good olive oil plus 1 T

1 garlic clove, minced

1 tsp fresh tarragon, chopped

1/4 tsp dried mustard

1/4 T course sea salt

1/4 fresh ground pepper

1. Cut brussel sprouts in half and coat with 1T of olive oil. Add sea salt and pepper to taste and roast at 400 for 25 min or until done

2. Cook bacon while brussel sprouts are in oven and set aside to cool

3. Mix together 2 T olive oli, garlic, tarragon, mustard, salt and pepper in small bowl

4. Add cooked brussel sprouts, blueberries, walnuts and crumbled bacon to a large bowl

5. Add in dressing and mix together

Enjoy!