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Brussels Sprouts With Bacon and parmesan cheese

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 cups chopped brussel sprouts about 1 ½ lb's of brussel sprouts
  • 4 strips of thick cut bacon chopped
  • ½ a yellow onion chopped
  • 4 cloves of garlic minced
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • ½ teaspoon red pepper flakes
  • ¼ cup grated parmesan cheese

Method
 

  1. In a large sauté pan over medium-high heat place your chopped bacon and cook until crisp. Once cooked transfer your bacon to a paper towel lined dish and set aside.
  2. To your sauté pan with with bacon grease add your brussel sprouts. Keep your heat at medium high and stir your brussel sprouts to coat evenly with the bacon grease and cook for 1 minute.
  3. Add your onions, black pepper, salt and red pepper flakes to your brussel sprouts and stir to combine.
  4. Drop your heat to medium low and cover for 2 minutes.
  5. Uncover your sauté pan and give your brussel sprouts a good stir and toss. Cover again and cook for another 2 minutes.
  6. Remove from heat and place your brussel sprouts on a serving dish. Top with cooked bacon and parmesan cheese.

Notes

Variations and substitutions for this keto brussel sprouts recipe

Variations

  • Make them spicy: Add a pinch of crushed red pepper flakes or cayenne pepper before roasting for a little heat.
  • Add balsamic glaze: Drizzle the finished Brussels sprouts with balsamic glaze for a sweet and tangy finish.
  • Try different cheeses: Swap the Parmesan for Pecorino Romano, Asiago, or shredded Gruyère for a different flavor profile.
  • Include mushrooms: Roast sliced mushrooms along with the Brussels sprouts for an earthy, hearty side dish.
  • Make it extra crispy: Broil the Brussels sprouts for 2–3 minutes at the end of cooking to caramelize the edges even more.

Substitutions

  • Brussels sprouts: Broccoli florets, cauliflower, or green beans can be prepared using the same method for a delicious variation.
  • Bacon: Turkey bacon works well for a lighter option, or use diced pancetta for a richer, more savory flavor.
  • Parmesan cheese: Pecorino Romano, Asiago, or Grana Padano are excellent substitutes with a similar salty, nutty taste.
  • Garlic: If you don't have fresh garlic, substitute ½ teaspoon of garlic powder per clove.
  • Onion: Use shallots, sweet onions, or red onions depending on your flavor preference.
  • Olive oil: Avocado oil or melted butter can be used instead for roasting while still achieving crispy, caramelized Brussels sprouts.

Storage instructions for this low carb brussel sprouts recipe

  • Refrigerate leftovers: Allow the Brussels sprouts to cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
  • Reheat for the best texture: Warm them in a 375°F oven, air fryer, or skillet over medium heat until heated through and the edges are crispy again. While the microwave works in a pinch, the Brussels sprouts and bacon won't be as crisp.
  • Freeze if needed: Transfer the cooled Brussels sprouts to a freezer-safe container or zip-top bag and freeze for up to 2 months. Keep in mind that the Brussels sprouts may become a bit softer after thawing.
  • Thaw before reheating: For the best results, thaw frozen Brussels sprouts overnight in the refrigerator before reheating in the oven, air fryer, or skillet.
  • Refresh before serving: If desired, sprinkle on a little extra freshly grated Parmesan after reheating to brighten the flavor and add a fresh cheesy finish.