These brussel sprouts are not the ones that you remember from when you were a kid. No offense mom but these are not the boiled brussels of our past. These are roasted, have bacon, and have a topped off with a slightly sweet tang from the balsamic. Brussel sprouts are not a bad word in our house anyone but a real go-to vegetable side dish.
As I mentioned in my last post, they are also a great vegetable for those living a keto lifestyle. Brussel Sprouts are chock full of vitamin C, vitamin K, and dietary fiber. That said, they are also a great vehicle for adding fat to your diet. I use bacon fat in this recipe. Why? Because it is delicious and gives them another layer of deliciousness!
Try them prepared in a different way and you might just find a new staple vegetable to add to your weekly menus!
- 6 slices thick-cut bacon, rendered
- 6 tbsp. of the bacon grease
- 3 cups brussel sprouts
- 3 cloves garlic, minced
- kosher salt & fresh ground pepper, to taste
- Preheat oven 400F.
- In a large skillet, cook the bacon until crisp. Remove bacon and set aside on paper towels. In the pan, leave about 6 tbsp. of the bacon grease, discard or save the remainder.
- Next, take the brussel sprouts and wash them thoroughly. Remove any leaves that are not tight on the sprout. Cut the sprouts in half. Next add them back to the skillet with the bacon grease. Try to place them cut side down so that they can begin to brown. Leave them over medium-high heat until the cut side begins to brown.
- Finally, toss the brussel sprouts with the garlic, salt, and pepper. Place them on a lined baking sheet and place in the preheated oven for about 20 minutes. You will want to move them around every 5 minutes to ensure that they get fully roasted on all sides.
- While they are in the oven, chop the cooked bacon. When the sprouts are done roasting, remove from the oven and toss with the chopped bacon and 1 tbsp. of balsamic vinegar.
Calories 298 Fat 28 Protein 4 Carbs 8
Inspired by: New York Times Cooking