I’ve been making these garlic and bacon Brussels sprouts for my family for a long time and they always beg me to make more, so I’d say it’s one of their favorite keto recipes. Since Thanksgiving is coming up, I figured I’d share a recipe that is a guaranteed success for the holidays. Some onions, some garlic, and of course BACON! You always know it’s going to be good when there’s bacon involved.
It’s become such a staple for my family during the holidays that they actually get mad at me when I don’t cook these Brussels sprouts. If I’m cooking for my family, then I will usually make about 2 pounds worth of Brussels sprouts, and double everything else in the recipe. They’re really easy to make, they’re really hard to screw up, and they’re extremely tasty.
Yields 3 servings of Garlic and Bacon Brussels Sprouts
The Preparation
- 16 ounces brussels sprouts
- 1/3 medium onion
- 7 ounces bacon
- 1 tablespoon olive oil
- 1/2 cup chicken broth
- 1 tablespoon butter
- 2 teaspoons fresh garlic, minced
- salt and pepper, to taste
The Execution
1. Halve your Brussels sprouts by cutting down the white spine. Set these aside for later.
2. Finely dice the the onion. Set these aside with the Brussels sprouts.
3. Take the bacon and cut it into squares. Heat a pan to medium-high and add olive oil. Right as the oil begins to smoke, add the bacon.
4. Let the bacon cook down until the fat has started to render. Remove the bacon and let it rest on a paper towel, trying to keep as much fat in the pan as possible.
5. Add butter to the pan with the bacon grease and let it start to brown.
6. Once the butter begins to brown, add the minced garlic. Wait about 30 seconds, then add the diced onion. Let them cook until they are semi-translucent.
7. Add the Brussels sprouts in and add the salt and pepper. Mix well, so that every single Brussels sprout has a coating of fat. Let this cook for about 4-5 minutes, until they are starting to brown. Add the chicken stock to the pan and mix well. Cover with a lid. Let them absorb all the fats and chicken broth, stirring once 10 minutes in. Check to see if the liquid has been absorbed by creating a hole between the Brussels sprouts.
8. When Brussels sprouts are ready, add the bacon! Mix well and serve hot.
This makes a total of 3 servings of Garlic and Bacon Brussels Sprouts. Each serving comes out to be 441 calories, 39g fats, 8.8g net carbs, and 12.2g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 16 ounce brussels sprouts | 163 | 2.3 | 32.2 | 11.8 | 20.4 | 11.8 |
| 1/3 medium onion | 12 | 0 | 2.9 | 0.5 | 2.4 | 0.4 |
| 7 ounce bacon | 1058 | 92.6 | 0 | 0 | 0 | 52.9 |
| 1 tablespoon olive oil | 119 | 13.5 | 0 | 0 | 0 | 0 |
| 1/2 cup chicken broth | 7 | 0.3 | 0.6 | 0 | 0.6 | 0.8 |
| 1 tablespoon butter | 102 | 11.5 | 0 | 0 | 0 | 0.1 |
| 2 teaspoon fresh garlic | 8 | 0 | 1.9 | 0.1 | 1.8 | 0.4 |
| — salt and pepper | 0 | 0 | 0 | 0 | 0 | 0 |
| Totals | 1470 | 120.2 | 37.5 | 12.4 | 25.1 | 66.4 |
| Per Serving (/3) | 490 | 40.1 | 12.5 | 4.1 | 8.4 | 22.1 |
Garlic and Bacon Brussels Sprouts
Ingredients
- 16 ounce brussels sprouts
- ⅓ medium onion
- 7 ounce bacon
- 1 tablespoon olive oil
- ½ cup chicken broth
- 1 tablespoon butter
- 2 teaspoon fresh garlic minced
- salt and pepper to taste
Instructions
- Halve your Brussels sprouts by cutting down the white spine. Set these aside for later.
- Finely dice the the onion. Set these aside with the Brussels sprouts.
- Take the bacon and cut it into squares. Heat a pan to medium-high and add olive oil. Right as the oil begins to smoke, add the bacon.
- Let the bacon cook down until the fat has started to render. Remove the bacon and let it rest on a paper towel, trying to keep as much fat in the pan as possible.
- Add butter to the pan with the bacon grease and let it start to brown.
- Once the butter begins to brown, add the minced garlic. Wait about 30 seconds, then add the diced onion. Let them cook until they are semi-translucent.
- Add the Brussels sprouts in and add the salt and pepper. Mix well, so that every single Brussels sprout has a coating of fat. Let this cook for about 4-5 minutes, until they are starting to brown. Add the chicken stock to the pan and mix well. Cover with a lid. Let them absorb all the fats and chicken broth, stirring once 10 minutes in. Check to see if the liquid has been absorbed by creating a hole between the Brussels sprouts.
- When Brussels sprouts are ready, add the bacon! Mix well and serve hot.
