About Unknown Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.

RELATED POSTS

Although I hated them as a kid, I've come to love Brussels sprouts as an adult. Roasting them in the oven with lots of good olive oil, sea salt, and black pepper gives them a wonderful caramelized flavor that transcends traumatic childhood memories of mushy, steamed sprouts.The only problem is that they take forever to cook. The tight little buds are remarkably resistant to heat and require a tremendous amount of time. Personally, I'm a "doer" not a "waiter" so I decided to do something about this. The result, a chopped Brussels sprouts side dish that is sure to please even the most refined palate.2 lbs Brussels sprouts, chopped6-8 slices of bacon, diced2 tbsp olive oil1 teaspoon sea saltBlack pepperBalsamic vinegar for toppingChop the Brussels sprouts by first halving them. Place cut side down on your cutting board and, starting from the leafy side, slice until you get to the stem. Compost the stems or save for making vegetable broth.Preheat your oven to 400 degrees and place the chopped Brussels sprouts in a large oven safe dish. Toss with olive oil and season with salt and pepper. Place pieces of bacon on top of the Brussels and put in the preheated oven. Cook for ~30 minutes, stirring halfway through, or until the Brussels sprouts are tender and slightly caramelized and the bacon is cooked through.Before serving, drizzle the Oven Baked Bacon and Brussels with Balsamic vinegar.Broiled Beef Back Ribs