KN (Original): Keto Bomb Diggity Brussels

We gotta show our veggies love, right? Veggies are where we mainly get our carbs doing Keto. I couldn’t possibly do this lifestyle if we didn’t have fat. Oh Fat, you are my hero! We made some breakfast for dinner last night with scrambled eggs with spinach and bacon. I’m not gonna skate around this, but my favorite part about cooking bacon is using the fat later. Like in this recipe!

Go ahead and heat up your oven to 350 degrees Fahrenheit.

INGREDIENTS:

~* 2 (9 oz) bags of green giant Brussels sprouts

~* 1 cup of Bacon Fat 

(I have used salted butter before…it will do in a pinch LOL)

~* 1/2 cup of Balsamic Vinegar

HOW TO MAKE IT:

I get out a pan that can also go into the oven. Pour the fat on the outskirts of the pan.

I typically wash the Brussels and then proceed to trimming ugly leaves, cutting the stem tail butts, and slicing them in half, if they are not too small. I lay them flat side down on the bacon fat, side to side creating a very soothing and beautiful pattern. Once they are all face down and bathing in the piggy’s glorious fat, pour the 1/2 cup of balsamic vinegar in between the rows of Brussels.

Put the pan in the oven for 35 minutes, or until it caramelizes. This is where the magic happens! Enjoy it right away, because I bet there won’t be any left hahah

And for the visual learners like me, here’s our cooking video:

This was when I first started out. I have lost weight since this video! But it is called a journey for a reason, right? 🙂 Gotta start somewhere!

And I am still going strong, you guys! 34 lbs down so far and because I have no inflammation pain anymore debilitating me, I am finally able to work out! Good things are happening. Want to join me?

Anyways, this post was my Keto Bomb Diggity Brussels. Thank you for the support, I am humbled by the interest the blog has gotten so far.

Keto on, Ketonians.

Love,

Ro

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