Sweet and Sour Bacon Brussels Sprouts
So I’ll be the first to admit that I use to hate Brussel sprouts. My mom would just boil them in a pot, put some salt on them and she’d be good to go. YUCK (Love you mom!) I could never imagine how anyone would want to eat these…. little mini lettuce…sprouts? I don’t know. Did not enjoy.
Finally, after years and years, Cody finally insisted I try his recipe for brussels sprouts, and they are delicious. They are fairly keto friendly, but they taste soooo good. The tanginess of the Brussels sprouts and sweet balsamic vinegar pair very well , plus the bacon just ties everything together… because, bacon.
My point is, even if you don’t like Brussels sprouts, give these a try! This recipe might change your mind.
- 1 lb Brussels sprouts, sliced in half if large
- 4 slices of bacon
- 2 Tbsp balsamic vinegar
- 2 Tbsp red wine vinegar
- 2 Tbsp Erythritol or another sweetener to taste
- 2 Tbsp refined coconut oil (the flavorless kind)
- Or you can use any other neutral high smoke oil
Begin by chopping bacon into small cubes or pieces and add to an oven safe saute pan, or cast iron skillet.
Over medium heat render (cook) the bacon, be careful not to brown yet, we are just trying to soften them and extract the bacon fat. Once rendered, remove the bacon from the pan.
Next, pour off bacon fat, return pan to the stove and raise to medium high. Once pan begins to smoke, add the refined coconut oil and once it starts to smoke, add brussels sprouts to pan, stirring frequently until caramelized.
Add bacon and bacon fat back to the pan, vinegar, and sweetener, continue tossing until the Brussels are tender, but not mushy.