I recently checked out Sarah Fragoso’s Everyday Paleo Cookbook from my public library because I’d heard such good things about it and because I enjoy her blog, Everday Paleo. Sarah is a creative cook with lots of fabulous ideas for family-friendly Paleo foods. Unfortunately, most of her recipes are high oxalate or very high oxalate. I found few medium or low oxalate recipes in her cookbook, with a few notable exceptions including a fantastic recipe for roasted brussel sprouts. I modified the recipe slightly for oxalate content, but it could be enjoyed the way Sarah wrote it, too (in small amounts!). We enjoyed roasted brussel sprouts with steak, apple sauce and a green salad, but I think it would go well with ham or pork chops, too. Be sure to check out the cauliflower variation below if you need a lower oxalate side dish.
Roasted Brussel Sprouts with Bacon
Roasted Brussel Sprouts
1/2 pound bacon, diced
1 1/2 pounds brussel sprouts, quartered and ends trimmed
1/2 teaspoon Celtic sea salt
1/2 cup pork broth, chicken broth or water (I use homemade broth or Swanson’s 100% Natural Chicken Broth)
2 cloves garlic, minced
1 tablespoon thyme
Brown the bacon in a skillet until crispy. Meanwhile, boil the brussel sprouts in a large saucepan for about 10 minutes. Pour off the water and add the bacon, bacon fat and remaining ingredients. Mix well until each brussel sprout is well coated. Pour the brussel sprouts mixture into a glass or ceramic baking dish and bake at 350 degrees for about 30 minutes.
Vegetarian Variation: Use about 3-4 tablespoons olive oil or coconut oil in place of the bacon and bacon fat. I personally like coconut oil best!
Roasted Cauliflower: This is also a fabulous way to cook cauliflower. Simply replace the brussel sprouts with cauliflower or try using half cauliflower, half brussel sprouts. I love these two veggies mixed, and it’s a great way to reduce the oxalate content, but still enjoy a few brussel sprouts.
Low Oxalate Info: Brussel sprouts are a medium oxalate food with 8.5 mg. oxalate per half cup when boiled 12 minutes (compared to 12.7 mg. oxalate per half cup when steamed). All other ingredients are low or very low oxalate. Roasted brussel sprouts have about 9.0 mg. oxalate per half cup. If you make this recipe with half cauliflower-half brussel sprouts, it has about 5 mg. oxalate per half cup.
Other Diets: Roasted brussel sprouts may also be appropriate for Paleo, low carb, gluten-free, dairy-free, GAPS and GFCF diets. If you are following the GAPS diet make sure you choose a GAPS-legal bacon!
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