Brussels Sprouts with Garlic & Bacon



½ kg brussels sprouts, halved lengthways

1 tablespoon crushed garlic

2 tablespoons coconut oil  

150 g rindless bacon, diced roughly

375 ml chicken stock


Zest of 1 lemon


Heat the coconut oil in a pan over medium heat.
Add the bacon and cook, stirring occasionally, for 4-5 minutes. Then add the
brussels sprouts and cook for 3-4 minutes until the sprouts start to turn
golden brown. Add the

garlic and cook for 30 seconds until starting
to colour.


Reduce the heat to medium-low. Pour in the
chicken stock and simmer, stirring often, for 20 minutes until the brussels
sprouts are tender.



To serve, place in a bowl, sprinkle the lemon
zest and you can add some finely diced chilli if you want.








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