Bacon Brussels Sprouts | Gluten-Free, Dairy-Free

bacon brussels sprouts

Bacon Brussels Sprouts

This Brussels sprouts recipe has turned into one of our favorite side dishes.  It goes wonderfully with a Thai turkey burger and roasted sweet potatoes.  Or serve it with fried chicken tenders!

It is a combo of two recipes I found on Pinterest from The Fit Cook and Heather Christo, which were both delicious.

This version evolved because it was the easiest for me to make with what I usually have in the pantry and fridge.

brussels sprouts with bacon and vinaigrette

All you need for this are bacon, Brussels, celery and a simple vinaigrette.

I make more than I need of the vinaigrette for this recipe because it keeps nicely.  I can use it again or with a lunch salad or on a sandwich.  The flavors get better over time as the shallots marinate.

You will cook the bacon in a skillet then cook the chopped Brussels sprouts in the rendered bacon fat.  

If you would rather use turkey bacon, you won’t have much fat.  But you can easily substitute olive or avocado oil to cook the Brussels sprouts.

Bacon Brussels Sprouts | Gluten-Free, Dairy-Free

Cooked in bacon fat and tossed in a lovely vinaigrette, these bacon Brussels sprouts will quickly become a favorite side dish!
Course Side Dish
Cuisine American
Keyword bacon brussels sprouts
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2
Author Deana Larkin Evans

Ingredients

  • 1/2 lb Brussels Sprouts
  • 2 pieces bacon
  • 1 stalk celery, chopped

Vinaigrette Dressing

  • 1 shallot, minced
  • 1 tsp GF stone ground mustard
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • Kosher salt and freshly ground pepper

Instructions

  1. Mix all the ingredients for the vinaigrette dressing together (flavors develop more if prepped ahead).  Use a portion of dressing for this recipe and store the rest in the fridge.

  2. Cook the bacon over medium heat in a cast iron skillet to render the bacon fat. When the bacon is crispy, remove it and set aside on a paper towel to absorb the excess fat.

  3. While the bacon is cooking prepare the Brussels sprouts. Cut off the bottoms and discard the outer layer of leaves. Cut in half and peel the leaves off until just a small center is left. Chop the centers. 

  4. Add the Brussels Sprouts to the bacon fat in the skillet. Cook over medium-high heat for a few minutes, stirring often.

  5. Once tender, add the cooked Brussels Sprouts to a bowl and toss with about 1/4 cup of the vinaigrette. Add the crumbled bacon and chopped celery.

Recipe Notes

Make sure the brand of bacon is gluten-free.  We like uncured, nitrate and nitrite-free Applewood smoked bacon.

If using turkey bacon, cook the brussels in some olive or avocado oil instead of bacon fat.

Want More Recipes Like This?

Deana Larkin Evans

You get one life - do your best to ENJOY IT! So hi, I'm Deana. This food blog is all about cooking wholesome real food and developing gluten-free recipes for some of our favorite comfort foods. I had to start eating gluten-free in 2010, then cut dairy and casein (except for the occasional Parmesan) in 2014. We learned A2 casein (goat, sheep and buffalo milk) is easier to digest than the predominate A1 form in cow milk. So we brought back goat milk dairy into our recipes in 2016. Thank goodness, right! So I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course. Currently, I'm learning about the microbiome and gut health. And trying to come up with healthy recipes to feed those gut bugs! #feedthegutbugs

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