Brussels sprouts get a bad reputation, and most of the time, overcooking is the reason why. Keto Brussels sprouts with bacon give these little guys a fast trip through a hot skillet, so they stay bright green and a little crunchy instead of turning bitter and gray.
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I let the bacon get a head start in the pan before the sprouts go in, which does two things at once, renders fat for cooking and keeps the bacon from undercooking while the sprouts finish. A touch of sugar-free maple syrup at the end brings out sweetness without the carbs of the real thing.
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Chef Jenn’s Take on Brussels Sprouts with Bacon
Overcooked Brussels sprouts are the reason a lot of people think they hate them. Cooked too long, they turn a dull gray, smell sulfurous, and taste bitter instead of nutty. That reputation is almost entirely a cooking-time problem, not a sprouts problem.
I quarter mine before cooking, which cuts the cook time down to about 4 to 5 minutes total. I also give the bacon a head start in the skillet by itself, which renders fat for the sprouts to cook in and keeps the bacon from staying underdone by the time the sprouts are ready. Watch for a few browned, roasty spots and leaves that stay bright green, not soft and dull.
Buy sprouts that are roughly the same size for even cooking, and check them carefully for bugs hiding between the leaves before you cook them. It happens more than people expect. A splash of sugar-free maple syrup at the end brings out a natural sweetness the sprouts already have, without turning this into a dessert side dish.
What You’ll Love About Brussels Sprouts with Bacon
- The bacon and sugar-free maple combination reads more like a treat than a plain vegetable side.
- Ready in about 20 minutes, most of it just a quick trip through a hot skillet.
- Stays crunchy and bright green instead of the gray, bitter sprouts people remember from childhood.
Ingredients
- Brussels sprouts – Similarly sized for even cooking. Trim the stem and pull off any blemished outer leaves.
- Bacon – Regular sliced, cut into pieces. Low sodium or uncured if you’re keeping this strict keto.
- Sugar-free maple syrup – Look for one made with stevia or monk fruit rather than sugar alcohols alone, which affects both the flavor and how well it caramelizes in the pan.
- Salt and pepper – To taste.
How to Make Brussels Sprouts with Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Trim the stem end off each Brussels sprout and pull off a few outer leaves, checking carefully for any blemishes or hitchhiking bugs. Quarter the sprouts.
Add the bacon to a large skillet and let it cook for 2 to 3 minutes on its own, just enough to render some fat.
Add the quartered Brussels sprouts to the pan with the bacon, and season with salt and pepper.
Cook, stirring frequently, for 3 to 4 minutes, until the sprouts have a few roasted, browned spots and the leaves turn bright green. They should stay crunchy, not soft. Add the sugar-free maple syrup, stir to combine, and serve right away.
Make It A Meal
Go for a doubleheader of bacon flavor with Bacon-Wrapped Pork Tenderloin, or keep things simple alongside Keto Sloppy Joes.
For another quick vegetable side with a similar profile, Skillet Cabbage with Bacon uses a similar technique and pairs well on the same plate.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to bring back some of the crisp texture, since the microwave tends to soften them further. Freezing is not recommended here, sprouts turn mushy and lose their texture after thawing.
Add Preferred SourceBrussels Sprouts with Bacon and Maple Syrup
Ingredients
- 1 pound brussels sprouts trimmed and cleaned
- 3 slices bacon cut into 1/2-inch pieces
- 2 tablespoons sugar-free maple syrup
- salt and pepper
Instructions
- 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!
Notes
Recipe Card Tips
- Quarter the sprouts before cooking. It cuts the cook time down significantly and helps them cook evenly.
- Give the bacon a head start in the pan by itself. It renders fat for the sprouts and keeps the bacon from finishing underdone.
- Watch closely in the last minute or two. Sprouts go from crisp-tender to mushy fast, and a few browned spots is the target, not an all-over char.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
One can never have too many brussels sprout recipes and this looks amazing! Love the addition of the maple syrup to bring out their sweetness.