Pan-Roasted Brussels Sprouts and Bacon are a delicious side dish, full of caramelized flavor punctuated by tasty bits of bacon and crispy goodness. Pair this dish with pork chops or roasted chicken for a wonderful, low-carb meal.
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Brussels Sprouts were one of the vegetables I turned my nose up at as a kid. Now, I pair them up with at least one or two meals per week. When choosing sprouts to cook, opt for the smaller ones. They aren’t as strong and sweeter like mini cabbages.
Health Benefits of Brussels Sprouts
- Low in calories, but high in fiber, vitamins, and minerals including A, C, K, manganese, and folate.
- Their antioxidant content is impressive. They’re high in kaempfero – an antioxidant that may reduce cancer growth, promote heart health, and decrease inflammation.
- May help keep blood sugar levels steady. This is due to the high fiber content.
- They contain ALA Omega-3 Fatty Acids which help decrease inflammation and blood triglycerides. They also aid in insulin resistance.
Ingredients:
4 thick-cut bacon slices
1½ lbs. fresh Brussels sprouts, trimmed and cut in half
2 Tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper, to taste
How to Make Pan-Roasted Brussels Sprouts with Bacon:
Preheat oven to 400°F.
Cook bacon in a large cast iron skillet over medium-high heat, turning once to ensure it is cooked evenly on both sides. Cover pan with a splatter guard while cooking, if desired.
Remove skillet from heat and place cooked bacon on a wire rack set over paper towels to drain. Once cool, blot bacon with paper towels to remove excess fat before crumbling.
After skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or other heat-safe container. If any fat drips down the side of the skillet, be sure to wipe it off with a damp dish cloth before putting it back on the burner.
In a large bowl, combine Brussels sprouts and olive oil and toss to coat. Season with salt and freshly ground black pepper, to taste.
Heat skillet over medium-high heat and add Brussels sprouts and cook for several minutes until they begin to turn brown. Add the crumbled bacon to the skillet and place in the pre-heated oven. Roast for 20-25 minutes, stirring halfway through, until the sprouts turn a rich, caramelized color.
Remove skillet from oven and serve immediately.
Pan-Roasted Brussels Sprouts & Bacon
Ingredients
- 4 thick-cut bacon slices
- 1½ lbs. fresh Brussels sprouts, trimmed and cut in half
- 2 T. extra virgin olive oil.
- Sea salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 400°F.
Cook bacon in a large cast iron skillet over medium-high heat, turning once to ensure it is cooked evenly on both sides. Cover pan with a splatter guard while cooking, if desired.
Remove skillet from heat and place cooked bacon on a wire rack set over paper towels to drain. Once cool, blot bacon with paper towels to remove excess fat before crumbling.
After skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or other heat-safe container. If any fat drips down the side of the skillet, be sure to wipe it off with a damp dish cloth before putting it back on the burner.
In a large bowl, combine Brussels sprouts and olive oil and toss to coat. Season with salt and freshly ground black pepper, to taste.
Heat skillet over medium-high heat and add Brussels sprouts and cook for several minutes until they begin to turn brown. Add the crumbled bacon to the skillet and place in the pre-heated oven. Roast for 20-25 minutes, stirring halfway through, until the sprouts turn a rich, caramelized color.
Remove skillet from oven and serve immediately.
Serve and enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 118Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 208mgCarbohydrates: 8gFiber: 3gSugar: 2gProtein: 6g
This data was provided and calculated by Nutritionix on 2/15/2021
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