I like to consider myself to be 80/20 Paleo. Of that remaining 20 percent, I’d say 19 percent is reserved for libations…in particular whiskey.

When challenged by Four Roses Bourbon to take one of my favorite holiday recipes and kick it up a notch with some of their bourbon, I immediately thought of my favorite green side dish…Bacon Brussels Sprouts.

The combination of bacon and Brussels sprouts alone is enough to get my mouth watering. The addition of a bourbon glaze just sends it over the top.

Start off by toasting about 1/2 cup of crush pecans over low heat until golden brown.

Meanwhile, start soaking a cup of dates in some warm water for about 15-20 minutes. We’ll be using these as the only sweetener in the glaze.

Using a blender or food processor, puree the dates into a nice paste.

Combine the date paste with some bourbon, apple cider vinegar, and coconut aminos. Simmer on low until it is thick and bubbly.

In a large cast iron skillet, sauté some chopped bacon until crisp.

Remove the bacon bits, leaving the drippings behind. Add the Brussels sprouts and sauté until they start to get tender and brown.

Add the glaze to the skillet and continue to cook until the Brussels are completely tender.

Mix in the bacon bits and toasted pecans. Enjoy!

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Bourbon Bacon Brussels Sprouts

Ingredients

1 pound Brussels sprouts halved
4 slices bacon chopped
1/3 cup bourbon
1 cup Medjool dates pitted
1/2 cup pecans chopped
2 tablespoons coconut aminos
1 tablespoon apple cider vinegar
sea salt
black pepper

Instructions

In a small sauce pan over medium low heat, toast pecan pieces until golden brown.
Place the dates in a bowl of warm water and soak for 15-20 minutes, or until soft. Drain the dates, reserving the water.
Add the soaked dates to a food processor along with two tablespoons of the reserved water. Puree into a fine paste.
Combine the date paste, bourbon, apple cider vinegar, 1/4 cup of the reserved date water and a pinch of salt in a small saucepan. Simmer over low heat until thick and bubbly.
In a large cast iron skillet, cook the chopped bacon until crisp. Usin a slotted spoon, remove the bacon bits, leaving behind at least two tablespoons of fat.
Add the Brussels sprouts along with a pinch of salt and pepper to the skillet. Sauté until they start to brown.
Add the glaze to the skillet and continue to cook until the Brussels sprouts are tender.
Mix in the toasted pecans and bacon bits. Serve immediately and enjoy!

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