Four-Ingredient Keto Brussels Sprouts with Bacon

Name: Four-Ingredient Keto Brussels Sprouts with Bacon
Prep time: 10 min
Cook time: 15 min
Yield: 6

keto low-carb four ingredient brussels sprouts bacon balsamic side dish

Appetizers

This simple yet elegant side dish transforms Brussels sprouts with crispy bacon and a touch of balsamic vinegar, creating a perfect balance of smoky, sweet, and savory flavors with just 4g net carbs per serving.

Recipe Details

Units:

Metric Imperial

Servings:

Prep: 10 Cook: 15

Ingredients

680g1 1/2 lbs Brussels sprouts, trimmed and halved
115g4 oz thick-cut bacon, diced
30ml2 tbsp balsamic vinegar
30ml2 tbsp extra virgin olive oil

Instructions

Trim 680g1 1/2 lbs Brussels sprouts and cut in half lengthwise, removing any damaged outer leaves.
Cook 115g4 oz thick-cut bacon in a large skillet over medium heat for 5-6 minutes until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside, leaving fat in pan.
Add 30ml2 tbsp extra virgin olive oil to the bacon fat in the pan and increase heat to medium-high.
Add 680g1 1/2 lbs Brussels sprouts cut-side down to the hot fat. Cook without moving for 4-5 minutes until cut sides are golden brown and caramelized.
Stir sprouts and continue cooking for 3-4 minutes until tender and lightly charred in spots.
Add 30ml2 tbsp balsamic vinegar and cook for 1 minute, stirring to coat all sprouts and deglaze the pan.
Return crispy 115g4 oz thick-cut bacon to the pan and toss to combine. Season with salt and pepper to taste.
Serve immediately while hot.

Ingredients

id: brussels_sprouts metric: 680g imperial: 1 1/2 lbs name: Brussels sprouts, trimmed and halved
id: thick_bacon metric: 115g imperial: 4 oz name: thick-cut bacon, diced
id: balsamic_vinegar metric: 30ml imperial: 2 tbsp name: balsamic vinegar
id: olive_oil metric: 30ml imperial: 2 tbsp name: extra virgin olive oil

Instructions

Trim {brussels_sprouts} and cut in half lengthwise, removing any damaged outer leaves.
Cook {thick_bacon} in a large skillet over medium heat for 5-6 minutes until crispy and fat is rendered. Remove bacon with a slotted spoon and set aside, leaving fat in pan.
Add {olive_oil} to the bacon fat in the pan and increase heat to medium-high.
Add {brussels_sprouts} cut-side down to the hot fat. Cook without moving for 4-5 minutes until cut sides are golden brown and caramelized.
Stir sprouts and continue cooking for 3-4 minutes until tender and lightly charred in spots.
Add {balsamic_vinegar} and cook for 1 minute, stirring to coat all sprouts and deglaze the pan.
Return crispy {thick_bacon} to the pan and toss to combine. Season with salt and pepper to taste.
Serve immediately while hot.

Tips

Sprouts Selection: Choose firm, bright green Brussels sprouts of similar size for even cooking. Avoid yellowed or loose-leafed ones.

Bacon Fat Gold: The rendered bacon fat adds incredible flavor to the sprouts. Don't discard it - it's the secret to amazing vegetables.

Cut-Side Down: Start sprouts cut-side down for maximum caramelization. This creates the sweet, nutty flavor that converts sprouts skeptics.

Don't Overcook: Sprouts should be tender but still have a slight bite. Overcooked sprouts become mushy and lose their appeal.

Vinegar Timing: Add balsamic vinegar at the end so it doesn't burn. It should reduce quickly and glaze the sprouts.

High Heat: Keep the heat high enough to get good browning but not so high that the bacon fat burns.

Carb Count: Approximately 4g net carbs per serving, making this perfect for ketogenic side dishes.

Make-Ahead: Components can be prepped ahead, but cook just before serving for the best texture and color.