Paleo & Whole30 Brussels Sprouts Hash

20 Sep


340g (0.75#) uncured nitrate free bacon, diced

1 bunch asparagus (ends trimmed off), diced

340g (12oz) shaved Brussels sprouts

5 shallots, thinly sliced

310g (1 tiny) butternut squash (peeled and seeded), small dice

4 jalapeno, seeded and small dice

4 cloves garlic, minced

2 tbl balsamic vinegar

2 tsp Dijon mustard

1 tsp smoked paprika

In a large skillet cook bacon to desired consistency. Move to paper towels to drain and remove all but 1 tbl bacon fat from skillet. Add shallot and cook until it begins to caramelize. Add butternut squash and garlic. Sauté until squash begins to soften. Add Brussels sprouts, asparagus, jalapeno, balsamic, Dijon, and paprika. Cook until squash is soft and asparagus is crisp tender. Mix in cooked bacon. Season to taste with salt and pepper.

5 servings, macros per serving:

302 calories

15g fat

25g carbohydrate

20g protein


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