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Nourished With Tish | Functional Nutrition

Gut & Hormone Nutritionist

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Filed Under: Home, Paleo, Recipes, Side Dish, Winter Tagged With: bacon, brussels sprouts, middle eastern, za'atar

Za’atar Bacon Brussels Sprouts with Pomegranate

December 11, 2019 by Tisha 5 Comments

 

The holidays are right around the corner, and naturally, I’m a step behind. While thankfully I have most of my gift shopping done, this was not a year for festive holiday decor–there just hasn’t been any time! I did, however, squeeze in a couple holiday movies–and made my way to go see Frozen 2 (it was great, I loved it).

Still left on my December bucket list: go skating, write my yearly reflection, go to the Christmas market and drink just a little more (dairy-free) hot chocolate. Speaking of which, if you in the Toronto area, make sure you head to Butternut Baking Co if you’re craving hot chocolate: they’ve mastered this keto melty-marshmallow magic (and were top secret when I tried to ask how they did it! Fair enough–it was delicious!).

But with the holidays around the corner, I wanted to share a healthy vegetable side dish that I know will be a hit: these Za’atar Bacon Brussels Sprouts with Pomegranate. 

Za’atar Bacon Brussels Sprouts with Pomegranate

Bacon and Brussel’s sprouts really are a match made in heaven. So I wasn’t about to reinvent the wheel on this one. What I did do, is give it a slight middle eastern flare, by adding Za’atar spice and fresh pomegranate. Not only does this add flavour (and a pretty pop of colour!) but I think the pomegranate adds a freshness to balance out the heaviness of bacon. And you can’t go wrong with bacon (that’s a fact, I think).

Za’atar, if you don’t know, is a tasty middle eastern spice mix made up of sesame seeds, sumac, oregano, thyme and cumin.

My experience with middle eastern cuisine before moving to Toronto was limited to the late night shawarma that you could find on every street corner in Ottawa. (Excellent 2 am drunk food.) And while I’m a big time shawarma lover, most take-out places really don’t do the cuisine justice.

 

OTHER POSTS YOU MIGHT LIKE

Healthy Chicken Shawarma Salad

Aubergine Stew with Chickpeas, Apricots + Mint

Golden Chai Chia Pudding with Cardamom Pear Compote

Middle eastern food feels like the most beautiful, and most underrated cuisine. It has so much depth, it’s often very lovely to look at, and it tastes great. Think olives, hummus, saffron, turmeric, mint, pomegranate, honey, apricots. Ugh, yes please!

If you want to try your hand at cooking with more of these flavours (but without worrying about dietary preferences) I highly recommend these cookbooks, below. Mediterranean Paleo Cookbook offers beautiful recipes (and stunning photography) while still keeping a paleo framework. And Sarah Britton’s My New Roots is a plant-based cookbook that I find has a heavy influence of middle eastern cuisine!

If you’re not a fan of Brussels sprouts, this is the recipe to change your mind. I think more and more people are getting on board with the beauty that is this cruciferous veggie. Gone are the days where our parents would steam them and the whole house smelled like farts. Actually, I don’t think I had ever eaten Brussels sprouts until university, because my own parents had such aversions to this wholesome, misunderstood vegetable!

The key, of course is to pan fry or roast them and get some crisp to it. I shredded the Brussels sprouts to speed up the cooking time, but you can easily just cut them in half and roast them in the oven in the bacon fat and za’atar spice. I shredded them with a knife–but you can save a lot of time by throwing it in the food processor and giving it a quick pulse! So Tish, why didn’t you do that?! Cause I hate dishes, plain and simple, and would rather just do things by hand. I can already tell I’m going to be set in my ways in my senility. What can you do?

Another way to cook Brussels is to steam them whole (just trim the ends!) and then sautee them. My ex’s mother used to do this often, and they were so, so perfect: soft on the inside, crispy on the outside.

Anyway, if you are looking for a holiday side dish, I definitely recommend this guy. The bacon will draw in even the most picky of eaters (I have four brothers and will definitely put this to the test this Christmas!).

OTHER HOLIDAY RECIPES TO TRY

Holiday Gluten-Free + Dairy-Free Charcuterie Board

Paleo Vegan Ginger Apricot Linzer Cookies

Holiday Rosemary Beet Hummus

HEALTH BENEFITS OF THIS DISH

Brussels Sprouts: these cruciferous veggies are high in vitamin K (needed for blood clotting), vitamin C (hello, healthy immune system!) and are high in fibre, to support gut health.

Pomegranate: these beautiful red seeds are high in antioxidants, and nitrates (which can support athletic performance), and have anti-inflammatory properties.

Sumac: this tangy spice found in Za’atar mix, sumac is high in antioxidants and can protect the body from free radical damage.

 

Have you ever cooked with Za’atar before? Do you like brussels sprouts? Let me know in the comments!  Also be sure to sign up for The Nourished Mind newsletter so you can stay up to date on the latest posts!

Cheers!

Tisha

KITCHEN ESSENTIALS FOR THIS RECIPE

Print

Za'atar Bacon Brussels Sprouts

Looking for a holiday side dish that is delicious and healthy? This is sure to be a hit! Warm brussels sprouts in bacon topped with fresh pomegranate!
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 6 pieces Bacon chopped
  • 1 lb Brussels Sprouts shredded
  • 1 tsp Za'atar Spice Mix
  • 1 tsp Salt
  • 1/4 cup pomegranate arils

Instructions

  • In a large pan, sautee bacon on medium heat and cook until fat has rendered and bacon is golden. Remove bacon and set aside. Pour all but 2 tbsp bacon fat out of the pan, and reserve for later use.
  • Add shredded brussels sprouts into pan and toss in bacon fat. (If you need more fat, simply take more from the bacon fat you reserved.) Add in za'atar and salt. Sautee until brussels sprouts are tender, about 7 minutes.
  • Add the cooked bacon back in, heat to warm, and remove from heat.
  • Top with pomegranate arils and serve warm.

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