Bring a pot of water to the boil. Add rock salt.
Trim stems od sprouts and cut in half.
Blanch brussels sprouts for 4 minutes (longer if thay are really large) then drain.
Heat coconut oil on high. Add bacon and cook 1 minute.
Add Brussels sprouts and shallots and fry until they start to brown around the edges and the bacon crisps. Add garlic about halfway into cooking so they don't burn.
Drain brussels sprouts to remove excess oil. Serve hot.
These are great as a side dish or with scrambled eggs for breakfast!
Recipe credit: http://morselsandmusings.blogspot.com/2011/07/crispy-brussel-sprouts-w-bacon-garlic.html
ALL of my recipes are gluten-free and dairy-free, and MOST are Paleo/Candida-detox-friendly because that's what most people I get to work with need.
"Feed My lambs...
Tend My sheep...
Feed My sheep...
Follow Me..." -Jesus
John 21:15 - 19