Adventure #63: Bacon Wrapped Brussels Sprouts and “Better than Sweet Potato” Casserole

These were my picks and contribution to Turkey day this year!

Courtesy of Pinterest low carb Thanksgiving meals ( with a not so low carb twist);

Brussels: https://www.savorytooth.com/bacon-brussels-sprouts/

Casserole: https://www.wholesomeyum.com/recipes/pecan-roasted-better-than-sweet-potato-casserole-low-carb-paleo/

Most of my time yesterday preparing these two dishes went into the casserole. Actually, prep started Wednesday for this since I baked the butternut squash so it could be cubed and easy to work with. It took about an hour and 30 min. I baked it for an hour, cut it in half and then baked it for another 30. I peeled it and diced it and then stored it in the fridge overnight. 

All I had to do was cube the butternut squash, “floret” the cauliflower ( which to me means breaking off the florets from the roots) and then melt some butter. It took me a long time to realize that melting butter on the stovetop was so much better than nuking it in the microwave. I have my small little go to pan now that I use to melt butter and man did I use A TON of butter yesterday.

I baked the squash and cauliflower, then added them to the blender with some water and pureed them. Yes, I believe this Christmas will be the year I get a darn food processor.

My uncle is allergic to nuts so I made one puree casserole with the pecans as described in the recipe ( sort of) and one with brown sugar, nutmeg and cinnamon. The pecans I just combined with melted butter and granulated sugar and they became kind of candied and then I did one layer of those and then another layer of just plain crushed pecans. I baked both casseroles for about 20 minutes and voila. They were a hit with the fam and I had leftovers for breakfast today! Even my 12 year old picky eater niece LOVED them! 

βœ”βœ”

The Brussels were easy and fun! Also a hit!

So simple. Chop off the ends of the sprouts and peel off the top layer to clean them up. Lay out a piece of bacon and roll the Brussels sprouts up in the bacon, and stab a tooth pick into the sprout to hold it in place. Bake at 400 degrees for 40 min. Done! The balsamic mayo was a great compliment. 5 tbsp mayo to 1 tbsp balsamic vinegar, yum!

I highly reommend both of these dishes!! A Thanksgiving success! πŸ™ŒπŸ™Œ
xoxo

B

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