Love Me Some Bacon Brussels Sprouts
Bacon Brussels Sprouts
This bacon Brussels sprouts recipe has turned into one of our favorite side dishes. We love Brussels sprouts because they are healthy and really good for you. Even a quick google search lists benefits like:
- high in nutrients, vitamins and fiber
- contain antioxidants
- contain ALA omega-3 fatty acids
- helps reduce inflammation
- even cooked, really high in vitamin K and vitamin C
I don’t really like them boiled, but love them fried. Here we fry them in rendered bacon fat. But for an even healthier option you can fry them in olive oil or avocado oil and use turkey bacon instead.
Turkey bacon contains a lot less fat. We like the HEB naturals brand of turkey bacon.
The bacon Brussels sprout are a wonderful side dish with a Thai turkey burger and roasted sweet potatoes. Or serve it with fried chicken tenders! It also goes really well with mom’s sweet carrot rice.
It always works as a super simple side dish for Thanksgiving, too. The hardest part is prepping the Brussels sprouts by pulling of the leaves. An easier way to do that is cut off the bottoms. Pull of the outer leaves and discard. Then roughly chop all the sprouts.
The nice thing is that all you need for this side dish are bacon, Brussels, organic celery and a simple vinaigrette. Celery usually shows up on the EWG dirty dozen list so you really want to buy organic. It actually tastes better in my opinion.
I like using celery because it is also really good for you. Did you know the health benefits of celery?
As far as the vinaigrette, I make more than I need 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.
Want More Recipes Like This Side Dish?
- sweet chili sauce roasted brussels sprouts
- clean eating fancy green beans
- shishito peppers and spiked chipotle mayo
- baked crispy parmesan brussels sprouts
- easy roasted mesquite smoked asparagus
- roasted sweet and spicy cabbage
- freedmen’s inspired smoked cabbage slaw
Bacon Brussels Sprouts | Gluten-Free, Dairy-Free
- 1/2 lb Brussels Sprouts
- 2 pieces bacon
- 1 stalk celery, chopped
- 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
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.
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.
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.
Add the Brussels Sprouts to the bacon fat in the skillet. Cook over medium-high heat for a few minutes, stirring often.
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.
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.