Sauté the onion, bacon and kale:

Whole30 recipes brussel sprouts. Dry the bacon on a paper towel. Top the hash with a fried egg, and enjoy! Add olive oil, balsamic, honey, garlic, salt and pepper and toss with your hands until well combined.

Web cook the bacon and onion in a pan over medium high heat just until onions are translucent. Web toss brussels sprouts and the sliced red onion with 1 tablespoon olive oil, 1/2 teaspoon salt and black pepper, to taste. 6 print this recipe did you make this recipe?

While the bacon is crisping in the pan, shred the brussels sprouts using the slicing blade of a food processor. 1½ pounds brussels sprouts 2 tablespoons melted ghee, avocado oil, extra virgin olive oil, or fat of choice diamond crystal kosher salt freshly ground black pepper In a large bowl, toss trimmed and halved brussels sprouts with 2 tbsp olive oil.

Bake 25 to 30 minutes or until the squash and brussels sprouts are browned and tender. Spread brussels sprouts in a single layer on a large baking sheet. Add in the grated garlic, and sautee for 30 seconds until fragrant.

Sprinkle with salt and add bacon strips with dates. Bake for about 10 minutes, until cooked through, but not yet crispy. Web place brussels sprouts and bacon on a baking tray, drizzle olive oil on top and season with salt and pepper.

Line a rimmed baking sheet with parchment paper for easy cleanup. Thinly slice to create shreds. Web step 1 in a medium bowl, whisk oil, lemon juice, parsley, salt, and pepper until combined.