These charred Brussel Sprouts with bacon are so delicious – I made them one night and my family actually asked if I would make them again— yes, a vegetable that everyone requests! That’s a winning recipe in my book!
Shaved Brussel Sprouts and bacon are the stars of this easy side dish recipe that I’m sharing today. Made in less than 30 minutes and a healthy option for everyone. It is a keto recipe which makes it a nice recipe to keep for when you are entertaining people with special diets.
In fact, this recipe hits about all of the current diets of people you might have over. The charred brussel sprouts fit the keto diet, a low-carb diet, gluten-free and a dairy-free diet.
We entertain so often it’s nice to have a go to recipes that are quick, easy and delicious that anyone will enjoy~ In fact, this keto brussel sprouts recipe is so good even my non-special dieting friends enjoy it. No boring or bland tasting veggies here!
Brussel Sprouts (Brussels Sprouts)
I have such a hard time with this word. IS it Brussels Sprouts or Brussel Sprouts. Technically it should be Brussels Sprouts— but the name in the all mighty google search comes up both ways! (win for me— I use it interchangeably.)
Brussels Sprouts were originally cultivated in Belgium thus the Brussels should be capitalized. I know, kind of nonsensical info for a recipe, but it’s one of those things that always seems to come up when I get in a conversation about them.
Brussels Sprouts are in the cabbage family that grows on a stalk…. like little buds. If you can buy them that way versus already cut from the stalk they are much fresher.
Tip to Prepare Charred Brussel Sprouts
- The trick to this side dish is cutting the Brussels sprouts lengthwise. Trim the ends, then slice from top to bottom so that the bulb stays intact.
- Buy thick-cut bacon and crisp it up in the pan first. Once you remove the bacon to cook the shaved Brussels sprouts the bacon fat will then permeate all through the sprouts (this is a very good thing!)
- The Brussels sprouts recipe makes a small amount of vinegarette but you can adjust how much of it to use by adding it increments to have it dressed to taste.
- Want to make this recipe in the air fryer? You can easily do that by using the instructions in the 2 ingredient air fryer Brussel sprouts with bacon recipe. Omit using the bacon fat and use 2 tablespoons of the vinegarette to cook the sprouts in. Add in the balance at the end after cooking.
Today’s recipe is from a new cookbook that a fellow food writer just released. Weeknight Keto, by Kristy Bernardo, has something for everyone. There are bacon jam burgers, Shrimp and Avocado Lettuce wraps and Shrimp Cakes with a lemon garlic aioli that are all EASY and DELICIOUS.
She shares 75 quick and easy recipes for delicious low carb meals. All of the recipes are made with few ingredients and are super speedy to make.
What I like best about her cookbook is that even though it is a keto/low carb recipe book— it had so many things I could serve ANYONE I was entertaining and no one would feel like they were being served diet food.
I think I’ve made about 1/3 of the recipes and every one of them has been simple and my dinner guests really enjoyed them.
If you are looking for easy recipes to entertain with that no one will guess they are a low carb diet head over to Amazon and BUY THIS WEEKNIGHT KETO COOKBOOK!
Check out all of our EASY SIDE DISHES here!
More Delicious Side Dishes you might enjoy:
- Morrocan Rice
- Snap Peas Recipe
- Tomatoes and Zucchini
- Ham and Potato Casserole
- Lemon Garlic Potatoes
- Braised German Cabbage
- Gouda Macaroni and Cheese
Our Most Popular Main Course recipes these sprouts would be great with!
- Beef Ribs in Oven serve them cold with the ribs!
- Sticky Chinese Ribs
- BBQ Lamb Chops perfect match here!
- Mojo Pork Loin
- Grilled Steak with Bourbon Butter Brussels Sprouts would be great here
- Air Fryer Pork Chops Bone-In A healthy option dinner!
- Air Fry Lamb Chops
- Air Fryer Chicken Parmesan Recipe
- Boneless Country Style Ribs
I’d love it if you enjoy this recipe if you’d comment and rate the recipe 5 stars in the recipe card. ⭐️⭐️⭐️⭐️⭐️
Hashtag any recipes you make from West Via Midwest #westviamidwestrecipes or tag me @michele_westviamidwest on Instagram to be featured on our stories!
- 2 Tablespoons Balsamic Vinegar
- 2 Teaspoons Dijon Mustard
- 1 Clove Garlic, minced
- 1/4 Cup Olive Oil
- Salt and Pepper to taste
- 6 Slices Bacon, cut crosswise into 1/2" pieces
- 1 Pound Brussels Sprouts, trimmed and thinly sliced lengthwise (see photo in Post)
- Whisk together all of the ingredients for the dressing except the olive oil, salt and pepper until well combined.
- Slowly add the olive oil whisking constantly until it emulsifies and is one combined liquid.
- Add salt and pepper to taste.
- Heat a large skillet over medium-high. Once hot, add the bacon, stir often and cook until crisped and browned. Using a slotted spoon remove bacon and place it on a paper towel.
- Add half of the brussels sprouts in one layer and let them cook for 3-4 minutes until they are slightly charred. Flip and repeat. Remove to a bowl large bowl.
- Repeat with the rest of the sprouts.
- Slowly add the vinegarette to the sprouts tossing to coat. You may not want to add all of the prepared vinegarette. Use as much or as little as you like. (We like a lightly coated dressing only so I only used about 2/3 of it because the bacon rendered a lot of fat )
- Add the bacon back in and toss.
- Serve immediately. (See notes for cold salad)
I made a lot of this because my husband loves brussels sprouts so we had a lot left over. The salad was very good served the next day cold. The brussels sprouts were able to hold up for 24 hours and stay crisp even though they had been coated in dressing.
This recipe is Reprinted with permission from Weeknight Keto by Kristy Bernardo, Page Street Publishing Co. 2019. COVER Photo credit: Becky Winkler (all other photos and videos are West Via Midwest)
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases at no additional cost to you.
Amount Per Serving: Calories: 251Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 17mgSodium: 458mgCarbohydrates: 10gFiber: 3gSugar: 3gProtein: 9g
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.