Brussels sprouts are in season right now in Ontario, so I am taking full advantage! Growing up my mom always made roasted brussels sprouts with bacon, which reminded me of the other way I like bacon with veggies (in a caesar salad).
I recipe tested this and had to share it with all of you. This salad is MAGIC! The flavour is incredible, it's full of nutrients, and the taste is incredibly comforting. Give this tasty and seasonal salad recipe a try, I promise you won't be disappointed.
Shoutout to brussels sprouts: they are rich in fibre, vitamin C, vitamin A, folate, and vitamin K. Just half a cup of brussels sprouts will provide you with over 120% of your daily vitamin K intake. Vitamin K plays a critical role in blood clotting and bone health, helping with both bone growth and the prevention of osteoporosis.
2-3 cups brussels sprouts, trimmed and halved
1-2 tbsp. olive oil
Salt/black pepper to taste
1 tsp. oregano
3-4 garlic cloves, minced
4 strips of bacon
1 chicken breast
1-2 tbsp. Caesar dressing
½ cup croutons
Option: top with shaved parmesan cheese
Preheat oven to 400 F. In a bowl toss, salt, black pepper, 1.5 tbsp. olive oil, minced garlic and brussels sprouts. Pour mixture onto parchment lined baking tray and bake for 45 minutes.
Rub chicken breast with remaining olive oil, salt, black pepper, and oregano. Bake for 25 minutes or until cooked through. Set aside.
In a skillet on medium heat, add 4 bacon strips. Cook for 5-10 minutes or based on your liking. I like mine super crispy.
When brussels sprouts are roasted, remove from oven and set aside. Cut up or shred chicken breast. Crumble or slice bacon. Mix together bacon, chicken, roasted brussels sprouts, croutons and dressing. Option to top with parmesan cheese.
Instead of chicken try cooked white kidney beans.
Option to completely eliminate bacon and parmesan.
Have a wonderful Sunday. What comfort food will you be making today?
Cheers to happy and healthy eating!
Until next time,
Eat Right Feel Right - Angela XO