Pan-Roasted Brussels Sprouts & Bacon
This delicious side dish of Pan-Roasted Brussels Sprouts & Bacon is full of caramelized flavor punctuated by tasty bits of bacon and crispy goodness. Pair this dish with pork chops or roasted chicken for a wonderful, low-carb meal.
Servings: 4 servings
Calories: 285kcal
Ingredients
- 4 slices thick-cut bacon
- 1½ pounds fresh Brussels sprouts trimmed and cut in half
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F.
- Cook the bacon in a large (12-inch) cast-iron skillet over medium-high heat, turning once so it cooks evenly on both sides. Cover the pan with a splatter guard while cooking, if desired.
- Remove the skillet from the heat and place the cooked bacon on a wire rack set over paper towels to drain. Once it has cooled, blot the bacon with paper towels to remove excess fat, then crumble.
- After the skillet has cooled slightly, carefully drain the excess bacon fat into an empty can or another heat-safe container. If any fat drips down the sides of the skillet, wipe it off with a damp dishcloth before putting it back on the burner.
- In a large bowl, toss the Brussels sprouts with the olive oil to coat. Season with salt and pepper, to taste.
- Heat the skillet over medium-high heat. Add the Brussels sprouts cut side down in a single layer and cook without stirring for several minutes, until they begin to turn golden brown.
- Transfer the skillet to the oven and roast for 10 minutes.
- Remove the skillet from the oven, stir in the crumbled bacon, and return it to the oven for another 5 to 10 minutes, until the sprouts are a rich, caramelized color.
- Serve immediately.
Video
Nutrition
Calories: 285kcal | Carbohydrates: 16g | Protein: 10g | Fat: 22g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.05g | Cholesterol: 24mg | Sodium: 281mg | Potassium: 733mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1296IU | Vitamin C: 145mg | Calcium: 73mg | Iron: 3mg
