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Sweet & Spicy Sautéed Brussels Sprouts with Bacon, Onion and Red Pepper

I made this amazing side dish with beef tenderloin for dinner tonight and let me tell you: it. Was. Amazing. The flavor combinations practically dance on your taste buds. Sweet meets spicy meets tart and savory, this dish is spicy but not overly so. It’s like a harmonious combination of all of the ethnicities of the world just getting along smashingly. Yeah, it’s like world peace on your tongue.

It’s important that the ingredients be added into the pan in the right order as each has a slightly different cooking time. Garlic will burn, bacon needs to be crisp, onions need to caramelize, sprouts should be crisp yet tender: you get the drift.

This dish takes a little time to put together, but it’s so insanely worth it. It’s not hard, it just takes a little time. Your taste buds will thank you profusely!

Sweet & Spicy Sautéed Brussels Sprouts with Bacon, Onion and Red Pepper
 
 
Ingredients:
4 C chopped Brussels sprouts
¼ C chopped red onion
½ C chopped red bell pepper
2 garlic cloves, chopped
6 slices uncooked nitrate-free bacon, chopped into tiny pieces
1 T butter (or ghee or coconut oil)
Pinch of red pepper flakes
¼ tsp. salt
¼ tsp. black pepper
1 ½ T apple cider vinegar
1 T Swerve sweetener (or other granulated sweetener)
Directions:
1    1.  In a large skillet, cook bacon over medium heat. Stir frequently and cook until some of the bacon is slightly crisp—about ten minutes.
2.     Add in chopped onion, red bell pepper and butter and continue to cook the mixture for about seven minutes over medium heat until bacon crisps further and onions become translucent.
3.     Add garlic, red pepper flakes, salt, pepper and Swerve. Increase heat to medium-high and sauté for about three minutes to let the flavors come together. By now, the bacon should be deep brown and very crispy.
4.     Add in apple cider vinegar and then stir lightly.
5.     Add in Brussels sprouts and continue to cook for about five minutes until Brussels sprouts begin to wilt but are still crisp.
6.     Serve and enjoy!
Nutrition (half recipe): 240 calories, 11 g carbs, 5 g fiber (6 g net carbs), 18 g fat, 12 g protein

 

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It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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