There was a point in time where I ate brussel sprouts every day, twice a day. I was obsessed with them – roasted, steamed, whatever – I wanted to EAT ALL THE BRUSSELS.
 
And then….I remembered that I have a super-senisitve digestive system. And by remember, I mean I began noticing that I was constantly bloated and (ahem…gassy) after eating them. So, I forced myself to kick the sprouts off our bicycle made for two and took a break from them. Until recently. Here I am again, loving them just as much and experimenting with different ways of making them. 
 
I shared a similar recipe with my TellMeMel email subscribers just before Thanksgiving  -Did any of you try it, yet? If not, DON’T. Make this one instead 🙂
 
Preface: I used to be “deathly” afraid of recipes that called for more than one tablespoon of oil. In fact, in a lot of my other recipes you will see that I’ve removed the oils to make them more “fat friendly” (we all know there’s nothing wrong with healthy fats – so why be skeered).  I also would never have included honey or maple syrup in this recipe; because “that’s too much sugar,” but puh-lease – when it’s divided into 4 servings it’s not gonna kill anyone. Plus, the fat from the bacon and oil + the fiber from the brussels = slower insulin response.

Let’s Get Cookin! 

 
Chili Lime Cholua Maple Bacon Brussel Sprouts
(Serves 4). Print version. 
 
Ingredients:
1.5 lbs of Brussel sprouts 
2 Tbsp extra virgin olive oil
4 pieces of bacon (I use Applegate Farms Sunday bacon)
3 Tbsp Chili Lime Cholua sauce (or more if you want to kick up the spice)
2 Tbsp Pure Maple Syrup (optional but I wouldn’t leave it out)
 
Note: You could probably substitute with 2 bags+ of the shaved brussel sprouts from Trader Joes to save you the step of slicing and dicing. If so, decrease baking time and watch them carefully as they roast a lot faster.
 
Directions:
1. Preheat oven to 400 degrees. Line a large baking sheet with foil. 
 
2. Cut off the stems, then cut the sprout into halves twice. So you should get around 4 slices per brussel sprout.
 
 
 
3. Place sprouts in a large bowl, drizzle with 2 Tablespoons of extra virgin olive oil. Toss or use tongs to coat.  Place on prepared sheet in a single layer and roast for 20-30 minutes depending on how crispy you prefer your sprouts
*About every 5 min, remove the sheet from oven, shake your sprouts and continue baking*
 
4. Meanwhile, cook 4 pieces of bacon on stovetop until desired texture. I’ve made this recipe with both soft and crispy bacon. I prefer crispy, always.
 
5. Combine 2 Tablespoons of maple syrup + 3 Tablespoons of chili lime cholua in a small bowl, whisk and set aside.

 
 
 
 
 
 
 
 
 
 
 
 
 
6. Remove sprouts from oven; transfer to large bowl, and drizzle maple cholua sauce, tear or cut bacon into pieces and toss together; coating evenly. Serve it up and Enjoy!
Nutritional Info for Chili Lime Cholua Maple Bacon Brussels:
(Entire recipe – divided into {4} 1 cup servings)
 
~153 Calories. 
9g Fat
14g Carbs (3g Fiber)
4g Protein
 
These would be great served alongside your favorite protein. I plated my sprouts last night with 6 oz. grassfed ground beef (96/4) and a few ounces of sweet potatoes rounding out my meal to 40% Protein. 30% Fat. 30% Carbs and ~415 calories. And then when I realized I was short on calories I went back for more sprouts; cause #duh.
Let me know what you think of these when you try them! Also, if you’d like more recipes, workouts, and everything in between at your fingertips from yours truly join the Tell Me Mel Community hereand on Facebook.

 
 
Peace.SpicySweetSprouts.Love.