Balsamic Brussel Sprouts

I will preface this recipe by saying that these brussel sprouts are peppery. Like very peppery. If that’s not your thing, start with 1 teaspoon of pepper. You can always add more, but once it’s been added, there’s little you can do. 

1 tbsp bacon fat (or cooking fat of choice)

2 lbs brussel sprouts, trimmed and halved

1 tbsp pepper

1 tsp sea salt (plus more to taste if necessary

1/2 tsp each granulated onion, granulated garlic

3 Tbsp balsamic vinegar

Prep your brussel sprouts.

  
Heat 1/2 the cooking fat in a pan (I accidently used it all at once, but you should split it. Do as I say, not as I did).

  
Add your prepped brussel sprouts and sprinkle with sea salt and pepper.

  
Allow to heat over low-medium heat for a few minutes. Do not disturb.
When the brussels at the bottom start to brown, stir them around and redistribute. Add the remaining cooking fat. 

  
Let sit for a few more minutes. 

Deglaze with balsamic vinegar and turn off heat. 

Let brussels sit for a minute, then check flavor and adjust seasonings to taste. 

A Cauliflower Rice Tutorial

Cauliflower rice is one of our favorite sides. In the beginning, I’ll be perfectly honest, I wasn’t fond of the stuff. I couldn’t get the texture right and it just always came out too soggy and too cauliflowery.

It took some time, but I actually think I’ve perfected (to our tastes!) cauliflower rice.

Below you’ll find a series of videos giving you step-by-step directions on how to rice your cauliflower!!

Basically,

1. Floret your raw cauliflower (or buy precut)

2. Wash your cauliflower if you haven’t done so already.

3. Pulse your raw cauliflower in a food processor or blender.

4. Heat fat

5. Add “riced” cauliflower

6. Stir in aromatics, seasonings, etcs.

Notes:

1. Switching up your herbs and seasonings can entirely change the flavor profile of your rice. Have fun with it.

2. No food process or blender? No problem. Take your washed, raw cauliflower florets to a cheese grater (just be prepared for a mess). No cheese grater? Just chop or mince as finely as possible!

Any other questions? Just ask!