OK I know, I know, maple syrup isn’t keto, but did you know there are sugar-free maple syrups out there that add SO much depth of flavor to this Brussels Sprouts with Bacon & Maple Syrup recipe?
And, this keto vegetable side dish recipe just isn’t the same without it.
Brussels sprouts get such a bad rap, and I’ll admit, these little guys turn super funky and gross when they’re overcooked. Bitter, nasty smelling and tasting, overcooked sprouts are everyone’s nightmare.
But, if you give them a quick trip in a skillet (use a large cast-iron or non-stick skillet with a lid) to pan-roast them, add some smoky bacon and a touch of sugar-free maple syrup (I like Pyure brand with organic stevia), they become this magical, mystical, plate of roasted, smoky, sweet goodness that you’ll fall in love with.
How to Buy and Clean Brussels Sprouts
When buying sprouts, look for firm sprouts with tightly packed leaves, especially around the stem end.
Also try to buy the ones that are all about the same size. This will help with uniform cooking.
And, clean those little guys properly!
Take a slice off the stem end with a good sharp paring knife, and pull a few leaves off the sprout. Check carefully for blemishes (keep removing leaves if you see nastiness) and for bugs. Yup, bugs. Bugs LOVE Brussels sprouts.
Up to you what to do with a buggy sprout, but I usually toss it. I’m not gonna deal with that. I’ve even returned a bagful of sprouts to the grocery store because every sprout was infested. Yuck.
How to Cook Brussels Sprouts with Bacon & Maple Syrup
The trick to this recipe is to give the bacon a head start.
This does two things:
1) First, it adds some tasty fat to the pan to help those sprouts cook.
2. Second, it gives the bacon a chance to cook without overcooking the Brussels sprouts.
Just don’t overcook them! Brussels sprouts should still be crunchy and bright green. And, if you quarter them, they take hardly any time to cook. Depending on their size, 4-5 minutes in a skillet is all they need.
- Use peppered or jalapeno bacon to add a different flavor to this dish. Get creative!
- This dish can be prepared right up to the point of cooking, and popped into the fridge until you’re ready to eat.
- Use real maple syrup and add two extra carbs to your net carb count.
- Add some crunch with 1/4 cup of toasted pecans! Add two more net carbs for that indulgence.
- Use a low sodium bacon (uncured if you’re doing strict keto) to control the sodium.
What to Serve with Brussels Sprouts with Bacon and Maple Syrup
Make this yummy dish of Brussels Sprouts with Bacon and Maple Syrup and fill up on fiber-packed goodness. Go for a doubleheader of bacon with Bacon-Wrapped Pork Medallions or everyone’s favorite Keto Sloppy Joes.
Is This Keto Brussels Sprouts Recipe Freezable?
Well, technically anything can be frozen. But I don’t suggest you freeze this recipe. You see, Brussels sprouts get downright nasty after freezing and thawing. I never buy frozen sprouts – buy them fresh and see how delicious they can be!
Like This? Also Try:
6 net carbs is doable on a low carb diet, or save 2 carbs by omitting the maple syrup.
- 1 pound brussels sprouts, trimmed and cleaned
- 3 slices bacon, cut into 1/2-inch pieces
- 2 tbsp sugar-free maple syrup
- salt and pepper
- Slice a bit off the stem end of the brussels sprouts and pull some of the outer leaves off. Quarter them.
- Get the bacon started in a skillet large enough to hold all the brussels sprouts. Let the bacon cook for 2-3 minutes, enough to render some fat. Add the sprouts to the pan and season with salt and pepper.
- Cook the sprouts, stirring frequently, for 3-4 minutes or until they have roasted brown tasty spots and the leaves are bright green. They should still be crunchy and not mushy. Add the maple syrup, stir to combine, and serve!
Amount Per Serving: Calories: 57Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 6mgSodium: 172mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 4g
All recipes reflect approximate nutrition values for your convenience. Data is gathered via Nutrifox, when available, or other similar online calculators. Nutrition values can vary for each recipe based on variables such as measurement accuracy, different brands of ingredients, and so on. We make every effort to be as accurate as possible, but readers should make their own calculations if exact calculations are required. Recipe authors are not nutritionists or dieticians and recipes are not to be considered as medical or nutritional advice. Please consult your primary doctor before making any changes to your diet.