This delicious side dish is full of caramelized flavor punctuated by tasty bits of bacon and crispy goodness. Pair this roasted brussels sprouts and bacon with pork chops or roasted chicken for a wonderful, low-carb meal.

Here is some ideas for you:

Low Carb Garlic-Herb Whole Roasted Chicken

Low Carb Herb Mustard Sirloin Steak

Low Carb Crispy Paprika Chicken

Low Carb Spicy Pork Medallions

Ingredients:

4 thick-cut bacon slices
1½ lbs. fresh Brussels sprouts, trimmed and cut in half
2 TBSP. extra virgin olive oil.
Sea salt and freshly ground black pepper, to taste

Instructions for Low Carb Pan Roasted Brussels Sprouts and Bacon:

Preheat oven to 400°F (200 C)
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.

Low Carb Pan-Roasted Brussels Sprouts and Bacon

Natalja Lis

This delicious side dish is 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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Prep Time 10

Cook Time 25

Total Time 35

Course Keto, Low carb, Side Dish

Cuisine American

Servings 6

Calories 129 kcal

Ingredients

4 thick-cut bacon slices
1½ lbs. 680 g fresh Brussels sprouts, trimmed and cut in half
2 TBSP. extra virgin olive oil.
Sea salt and freshly ground black pepper to taste

Instructions

Preheat oven to 400°F (200 C)
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.