Brussels Sprouts Tossed with Bacon, Almonds and Cranberries

Did you know brussels sprouts are great for your fertility?
Cooking time/temp: 
15 minutes

Check out this blog post before you make this yummy yummy Thanksgiving side dish.


3 cups of brussels sprouts, washed and quartered

3 slices of organic bacon, diced

2 TB Grass-fed Butter (make your own by following the recipe on this link!)

¼ cup slivered almonds

¼ cup dried cranberries or fresh pomegranate seed


Before you get all huffy about how much fat is in this dish, get with the times! Nutrition scientists are coming out with studies on almost a weekly basis refuting the “Fat is bad for you” myth. At Acubalance, we’ve been saying that fat is necessary for a balanced fertility diet for years now because fat is one of the building blocks the body needs to create steroid hormones. Go down the rabbit hole: here,here, here and here.


  1. Bring a pot of water to boil.

  2. Prepare the brussels sprouts by washing and quartering them.

  3. Blanche brussels sprouts by dropping them into a pot with enough water to completely cover them.

  4. Boil brussels sprouts for five minutes.

  5. Remove the brussels sprouts from the pot with a slotted spoon and drop them into a bowl of ice water to halt the cooking process.

  6. Dice bacon. (Tip: It’s easier to dice or slice bacon if it is frozen so stick it in the freezer 2-3 hours before cooking)

  7. Brown bacon on medium heat until crispy.

  8. Brown brussels sprouts in a pan with butter.

  9. Toss crispy bacon, browned brussels sprouts, with the slivered almonds and dried cranberries (or fresh pomegranate seeds).

  10. Enjoy!