Shaved Brussels Sprouts are sautéed until tender and caramelized with bacon and brown sugar erythritol. Even if you don’t like brussels sprouts, you’ll love these!
I have a confession: I hate brussels sprouts. And when I say “hate”, I mean, I have a seriously strong disdain for those weird Cabbage Patch Kid-looking vegetables.
I’ve tried making brussels sprouts several times before because I know they’re the hip new vegetable. All the trendy new restaurants offer brussels sprouts now. The stinky boiled brussels sprouts our parents tried to force on us as kids are not the brussels sprouts of today.
Every time I eat brussels sprouts I think to myself, These would be better in a salad or as slaw.
So you know what, that’s kind of what I’ve done with this recipe! I based this recipe off of my favorite homemade baked-bean recipe but I swapped all the beans for the brussels sprouts.
Ingredients
- 1 lb brussels sprouts
- 2 tbsp avocado oil
- 2.5 oz onion, diced
- 4 slices bacon, finely diced
- 2 tbsp sugar-free maple syrup
- 1/2 tbsp red wine vinegar
- 3 tbsp brown sugar substitute
- 1/4 cup water
- pinch of salt
Instructions
- Prepare the brussels sprouts by cutting off the ends. Cut the sprouts in half lengthwise.
- Lay them flat side down and thinly slice each half. Use your hands to pull apart the sprout into thin “strips”. Set aside.
- In a skillet over MED heat, add the avocado oil. Sauté the onions and bacon until soft and fragrant. The fat should be rendering from the bacon. Do not overcook the bacon. It should still be chewy.
- Add the brussels sprouts and sauce until tender.
- Add sugar-free maple syrup, red wine vinegar, brown-sugar substitute, salt, and water to the skillet. Reduce the heat to LOW and let the mixture simmer until the sauce is reduced and there is no more liquid in the pan. This should take several minutes. Stir occasionally to prevent burning.
What To Serve With Brussels Sprouts With Bacon
Brussels sprouts — especially with bacon — can be enjoyed as a small meal (lunch perhaps?) on its own, but if you would like this to serve as a side dish, consider pairing it with grilled or roasted chicken thighs or salmon. Both taste great with the sprouts and bacon, plus they are high in protein and low in carbs. The fish also contains omega-3 fatty acids, which are responsible for a whole slew of good things inside your body. If you’d just like to add another side to the salad, thereby making a full meal, look to cauliflower rice, avocado, or perhaps deviled eggs.
FAQs
I use ChocZero Sugar-Free Maple Syrup for all my recipes (well, the ones that require maple syrup). It has 1 net carb per serving and no artificial sweeteners.
The color. As they cook, the sprouts will go from a bright green to more of an olive shade. When they’re done, the outer layers should be slightly browned (but not burnt!). Given that brussels sprouts are done when they achieve the preferred level of tenderness, stick a fork in them and see how much they give. When all else fails, just eat one and see whether you like it.
Typically, bacon takes 8-10 minutes on the stove. I would aim for the lower end of that, as you don’t want your bacon crispy. The bacon will have a brownish color to it. Once this occurs, sample a piece and ensure it’s good to go.
Cooking sliced bacon makes it easier to achieve evenness and is ideal for when you want crispy bacon. In this case, though, we don’t. So chopping beforehand is preferable.
You can also use stevia, monk fruit sweetener, or allulose. While monk fruit and allulose can be used at a 1:1 ratio, stevia is much sweeter than regular sugar, so you may need to use less of it.
How To Store Brussels Sprouts With Bacon
Let the sprouts and bacon cool completely then put the meal in an airtight container. You can then store it in the fridge for up to 4 days. You can reheat them in the microwave, though I recommend the oven at 350°F for 10-15 minutes or until heated through. You can also freeze it for up to 3 months. Let it thaw in the fridge overnight when you’re ready to eat. Just note that the texture will be compromised regardless of whether you refrigerate or freeze the sprouts and bacon.
Other Side-Dish Recipes You Might Like To Try:
- Easy Keto Egg Noodles (No Boiling Required!)
- Keto Broccoli Salad
- Keto Coleslaw Recipe- Basic, Creamy, Healthy!
- Keto Stir Fry (Ready in 15 Minutes)
Shaved Brussels Sprouts with Bacon and Brown Sugar
Ingredients
- 1 lb brussel sprouts
- 2 tbsp avocado oil
- 2.5 oz onion diced
- 4 slices bacon finely diced
- 2 tbsp sugar free maple syrup
- 1/2 tbsp red wine vinegar
- 3 tbsp brown sugar substitute
- 1/4 cup water
- pinch of salt
Instructions
- Prepare the brussel sprouts by cutting off the ends. Cut the sprouts in half lengthwise.
- Lay them flat side down and thinly slice each half. Use your hands to pull apart the sprout into thin “strips”. Set aside.
- In a skillet over MED heat, add the avocado oil. Sauté the onions and bacon until soft and fragrant. The fat should be rendering from the bacon. Do not over cook the bacon. It should still be chewy.
- Add the brussel sprouts and sauce until tender.
- Add sugar free maple syrup, red wine vinegar, brown sugar substitute, salt, and water to the skillet. Reduce the heat to LOW and let the mixture simmer until the sauce is reduced and there is no more liquid in the pan. This should take several minutes. Stir occasionally to prevent burning.
