Roasted Brussels Sprouts Salad with Bacon-Garlic Dressing

If Brussels sprouts have ever turned you off, it was probably how they were cooked. Roasting fixes the bitterness and brings out a caramelized, nutty sweetness instead. This warm salad comes together fast and tends to win over the people at your table who think they do not like the vegetable. Brussels sprouts are a source of vitamin C and fiber, which supports steady digestion. The bacon and coconut cream stand in for a dairy-based aioli, giving you that rich, savory dressing without any dairy at all. This is 1 good plate, and the slow work of feeling better is built from plates like it. Buy sprouts that are tight and bright green, and trust the heat to do the rest. There is something satisfying in pulling a pan of crisp-edged, golden sprouts from the oven and tossing them while still warm. Make the plate look good. You are worth the small effort.

Ingredients

• 6 strips bacon, cooked and crumbled
• 1 pound Brussels sprouts, chopped
• 1 tablespoon bacon grease
• 1/4 teaspoon sea salt
• 6 tablespoons coconut cream
• 2 cloves garlic, minced
• 2 tablespoons raisins Note: the source includes black pepper, which is omitted here for the elimination phase. The bacon, bacon grease, coconut cream, garlic, and raisins all stay. The source's antioxidant and anti-cancer claim about sprouts is not carried over.

Method

Heat the oven to 400 F. Toss the chopped Brussels sprouts with the bacon grease and sea salt until evenly coated. Spread the sprouts in a single layer on a sheet pan, cut sides down where you can, so they roast rather than steam. Roast for about 15 minutes, until the edges are crisp and golden. While the sprouts are still warm, toss them in a bowl with the coconut cream, minced garlic, crumbled bacon, and raisins. The warmth loosens the coconut cream into a dressing that coats every sprout. Serve warm. ### Air fryer variation Roasted sprouts take well to the air fryer. Toss them with the bacon grease and salt, then air fry at about 380 F for 12 to 16 minutes, shaking the basket once or twice, until crisp-edged and golden. Toss with the coconut cream, garlic, bacon, and raisins while warm. Times vary by machine, so check for color and tenderness before serving. This conversion is untested. *Adapted from acleanplate.com*