Fall Sprout Bowl

1 Serving: 425 Calories, 40g Fats, 6g Carbs, 9g Protein

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Step 1

In a large skillet melt the butter over medium-high heat. Then add in the sweetener, cinnamon, nutmeg, salt, and cloves and stir. Continue stirring until the sweetener melts.

Step 2

Then add the pecans and coat in the mixture.

Step 3

Allow cooking in the skillet for 2 mins tossing occasionally. Pour the mixture out onto a piece of parchment paper to cool.

Step 4

In the same skillet cook the bacon until crispy. Set the bacon aside.

Step 5

In the same skillet add the cranberries to the bacon grease. Heat over medium heat tossing occasionally as they sauté.

Step 6

Once the cranberries are soft use your cooking utensil to smoosh them/pop them in the pan. Add in the olive oil, apple cider vinegar, Dijon mustard, and stir.

Step 7

Add the Brussel sprouts and toss well to cover in the sauce. Toss in the remaining ingredients EXCEPT the nuts and stir. Cover the skillet and allow it to cook for 5 mins, stirring occasionally.

Step 8

Top with the nuts. Serve hot or cold.