What can I say about this Brussels Sprouts side dish other than it’s an easy, healthy low carb side that screams I worked all day on this, but it took less than 40 minutes to pan roast these Brussels Sprouts to perfection in bacon, butter, and olive oil?
Oh, I know, maybe that this stand-out side is low carb, keto, paleo, and gluten-free?
Y’all, I can’t get this recipe out of my head.
Here’s the thing, I went to Austin, Texas last week, and I can’t stop talking about it. For those of you who’ve never been, Austin is a drop-dead gorgeous city with a creative community vibe and tons of good food. Also, Speakeasies are a thing there – so of course I visited a few “for work” – be on the lookout for new keto cocktails soon:)
If you guessed that the inspiration for this dish came home with me from Texas, you’d be right.
5 Ingredients You Need To Make This Side Dish Happen
Bacon – 6 Slices
Brussels Sprouts – 1 1/2 Pounds (Or 3 – 12 Ounce Bags)
Butter – 1 Stick Salted Butter – Divided
Olive Oil – 1/4 Cup
Pecans – 1/2 Cup Chopped
Can You Make This Recipe Ahead?
If you’re planning a large holiday meal or just planning, I do not blame you for wanting to get some work out of the way. You can make this recipe up to two days in advance!
Let’s Break It Down – Step By Step
The first step is to make sure you have all of the ingredients, or you’ll have to make an inconvenient mid recipe trip to the grocery store, and I certainly don’t want you to have to do that.
We’re starting by rinsing and chopping the sprouts – assuming you didn’t buy pre-washed. Now I know, making a commitment to chopping for the next 8 – 10 minutes may sound like a nightmare to some of you, but trust me, it is worth the effort.
Not to make this too complicated, but depending on the size sprouts, you may have to chop a few into fourths to get the flavor right. A few may be too small to chop at all, so don’t expect to be chopping broccoli’s cruciferous cousin for longer than 10 minutes.
Put the ½ cup chopped pecans on standby. If you are working with whole pecans, make life easier and crush them with a rolling pin between two sheets of wax paper.
Melt half a stick of butter in the microwave and add pecans. Then walk away as fast as you can before you eat all of them:)
Next, fry your bacon. I cooked the whole pack because I’m doing this thing where I’m honest with myself, and we both know I’m going to forget that leftover raw bacon in my fridge.
After your bacon is fried up and you can’t stand it anymore – put it over on a paper towel and leave the grease in the pan.
Add in ½ of a stick of butter, and a cup of sprouts.
Then go ahead and pour the olive oil over the top and saute – make sure each sprout gets covered. Gradually add in more sprouts until all of them are in the pan. (You’re going to need a big pan) Now all you have to do is stir over medium heat for about 10 minutes.
Note: I was so happy with the texture I didn’t feel the need to broil these to get a more intense crisp. If you’d like a crispier sprout, place them on a pan in the oven on broil for a few 5-minute intervals. Keep a close watch, so they don’t burn.
I also tried a Balsamic finish to add a little more flavor.
If you go this route, know that Balsamic vinegar has a few extra carbs depending on the brand.
You’ll only need a tablespoon or so, and that typically comes with 2.7 carbs. Adding a Balsamic reduction is simple. Take a cup of Balsamic vinegar and simmer it until it reduces to half a cup.
This step added a few minutes to the cooking time, but drizzling the glaze is an extra touch you may want to try if you’re using this recipe for a holiday meal – or you’re feeling “extra.”
Boom. Within 45 minutes, you’ve created a killer side dish that works for holidays and weeknights – with 2.9 net carbs per serving. Enjoy!
Tools You May Need To Make This Side Dish
You don’t need special equipment to make this dish, but these items may come in handy.
Large Pan – I used this 12-inch pan.
Chef’s Knife or Paring Knife – For chopping the sprouts.
If You Like This Recipe Check Out These Low Carb Favorites!
Loaded Cauliflower – The best low carb substitute for mashed potatoes with cream cheese, cheddar, butter and bacon
Keto Crockpot Crack Chicken – Slow cooker cream cheese shredded chicken dinner recipe that is addictively awesome!
Green Beans & Bacon – An easy, 15 minute side dish recipe with green beans, butter and bacon.
Print
Brussels Sprouts With Bacon (Low Carb, Keto, Gluten-Free Side Dish)
- Total Time: 40 Minutes
- Yield: 8 1x
Description
Pan-roasted, crispy Brussels Sprouts with bacon comes together in 40 minutes. This elegant side sauteed in butter and olive oil is perfect for busy weeknights and the holidays when you need a crowd-pleasing healthy, low carb, keto, Whole30 and paleo friendly, gluten-free side dish.
Ingredients
- 1.5 Pounds Brussels Sprouts
- 1 Stick of Butter or Ghee
- 6 Slices Bacon
- ¼ Cup Olive Oil
- ½ Cup Chopped Pecans
Instructions
- We’re starting by rinsing and chopping the sprouts – assuming you didn’t buy pre-washed. Now I know, making a commitment to chopping for the next 8 minutes may sound like a nightmare to some of you, but trust me, it is worth the effort.
- Not to make this too complicated, but depending on the size sprouts, you may have to chop a few into fourths to get the flavor right. A few may be too small to chop at all, so don’t expect to be chopping broccoli’s cruciferous cousin for longer than 10 minutes.
- Put the ½ cup chopped pecans on standby. If you are working with whole pecans, make life easier and crush them with a rolling pin between two sheets of wax paper.
- Melt half a stick of butter in the microwave and add pecans. Then walk away as fast as you can before you eat the bowl.
- Next, fry your bacon. I cooked the whole pack because I’m doing this thing where I’m honest with myself, and we both know I’m going to forget to use half a package of bacon in a zip lock bag.
- After your bacon is fried up and you can’t stand it anymore – put it over on a paper towel and leave the grease alone.
- Add in ½ of a stick of butter, and a cup of Brussels sprouts.
- Then go ahead and pour the olive oil over the top and saute – make sure each sprout gets covered. Gradually add in more sprouts until they’re all are in the pan and coated evenly. (You’re going to need a big pan – I used a 12 inch pan and it worked out perfectly.)
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Category: Dinner
- Method: Stove Top
- Cuisine: American
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