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Amazing Low Carb Brussels Sprouts

I finally did it, I got the Brussels Sprouts recipe on here!!

This by far my favorite way to eat Brussels sprouts. Bacon does make almost everything taste better, but it isn’t just the bacon. The cooking method and seasonings take this to the next level. It is perfect. For my picky eaters, this is the recipe I can use o get them to eat the sprouts. It is a low carb, trim healthy mama s recipe and is perfect for busy weekdays and nice enough for the holidays. I will make these for Thanksgiving and Christmas this year.

One of the secrets to making these Brussels sprouts is to not under or overcook them.

If you undercook them they are too crunchy, if you overcook them they are mushy. You will need to test them as you get to the final steps. If you find they are perfectly cooked before adding the final ingredients, pull the skillet of the heat and add the rest of the ingredients. They will still cook a little more while they cool down.

Brussels sprouts or Brussel sprouts?

This delicious veggie is named after the place they were cultivated in Belgium. Even if you are referring to one bud from the plant it is still Brussels sprout. You keep the B capitalized as well. If you have Brussels sprouts hating people in you family, give this delicious way to cook them a try, they might be surprised. The mashed potatoes and gravy are from the new Trim Healthy Future cookbook. They were really good.

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Low Carb Brussels Sprouts

Ingredients

  • 6 Slices Bacon, cut into pieces
  • 2 Lb Brussels Sprouts, trimmed and cut into 1/2s or 1/4s
  • 2 T Minced Garlic
  • 1 C Chicken Stock or water
  • 1 T Butter
  • 2 T Balsamic Vinegar
  • Salt and Pepper to taste

Instructions

  • Cook bacon in a large skillet over medium heat. When cooked remove to a paper towel.
  • Add Brussels sprouts to skillet and cook for 3 minutes.
  • Add garlic and cook for 1 more minute. Pour in chicken stock and stir. Cover with a lid and cook for about 5 more minutes. This will depend on the size of your sprouts.
  • Remove lid, stir and continue to cook until stock has evaporated. Add vinegar and butter. Stir until butter has melted. Remove from heat.
  • Add bacon stir and taste. Add salt and pepper. You can add a little cayenne if desired.
  • Serve hot.

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