- 1 pound of Broccoli, chopped up
- 1 pound of Brussel Sprouts, cut into quarters
- 1/2 pound of Bacon, cut up and cooked
- 1 cup of pecans, chopped
- 1/4 cup shredded carrots (I used a cheese grater)
- 1/4 cup olive oil
- Juice from one lemon
- Salt & pepper
Cook the bacon until browned in a large skillet. After it’s finished, move it to a large bowl. If there is a lot of fat in the pan, drain some of it out – leaving about 2 tbsp for cooking the vegetables. Saute the brussels & broccoli in the bacon fat for 10-15 minutes. Once they are softened and browned a bit on the edges put them in the large mixing bowl with the bacon. Add the pecans, olive oil, carrots, lemon juice, salt and pepper. Mix. Chill for about an hour and serve.
This meal is packed with vitamins and fiber & low in carbs. It makes a great side dish any time of the day. It is kind of high in fat, so it’s not the best post-lifting food (but really who wants to scarf down brussel sprouts after a bunch of heavy deadlifts anyway?). I had mine for lunch with a sweet potato & grilled chicken. YUM!