These pan fried Brussel sprouts and bacon make for a quick low carb side dish. With just 5 net carbs per serving, these are perfect served alongside a steak or some grilled chicken. Plus, adding bacon is the easiest way to get my family to eat their veggies!
Would you believe that I was a full grown woman before I ever even looked a Brussels sprout in the face.
Not that they have faces.
But, you know what I mean.
My parents knew better, because I’m sorry, but no. I was a picky child and there was no way I was going to eat a weird tiny little cabbage like vegetable.
I grew up though and now I make my kids eat all kinds of weird things.
Circle of life and all that.
They don’t always enjoy it and they often even complain about it, but as time goes on, they’ve gotten used to trying new things. They surprise themselves (and me!) by liking new to them veggies pretty regularly.
This Brussel sprouts with bacon recipe is a great way to introduce sprouts to kids. I mean, bacon. It’s basically the best way to introduce any new vegetable, if you ask me.
The whole family is now a big fan of Brussels sprouts. We serve up these Brussels sprouts with bacon for a quick side dish often, but we’re also big on our balsamic roasted brussels sprouts.
Ingredient Notes:
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Brussels Sprouts – You’ll need fresh, not frozen, Brussels sprouts for this recipe. Remove any damaged or loose leaves from the outer layer before cooking. You’ll cut them into halves so that they cook up quicker, plus it makes for more crispy edges!
Bacon – Some chopped bacon is going to add loads of flavor to this keto side dish! You’ll fry the bacon first and then saute the Brussels sprouts in the bacon grease. It’s going to work all that bacon flavor into the sprouts!
Seasoning – To season I just add some salt, pepper, and minced garlic to taste. The bacon will add most of the flavor to this dish!
This is a simple side dish that I feel good about feeding my family.
The bacon makes the veggies a little more appealing to kids, so they’re more likely to give it a chance!
This dish only takes 25 minutes and is very easy to prep.
Cooking Method:
There are a few different methods for cooking Brussels sprouts, like boiling, steaming, roasting, pressure cooking, air frying and pan-frying!
Boiled Brussels Sprouts – They are super quick – just toss them in a pot of boiling water for 5 minutes. That’s really not my favorite method, though. And, honestly, it’s kind of how Brussels sprouts got such a bad rep, if you ask me. I don’t recommend you do this.
Roasted Brussels Sprouts – It brings out so much flavor and, like most vegetables, it just makes them taste way better. Roasting is magic and it’s my go-to method most of the time. Try my smashed brussels sprouts – they’re amazing!
Instant Pot Brussels Sprouts – Another quick and easy method for preparing sprouts! So versatile!
Air Fryer Brussels Sprouts – This is a great way to make sprouts! It gets them nice and crispy and it’s easy and mess free. Plus you can make the bacon at the same time in the air fryer so it ends up pretty close to these sautéed sprouts!
Today, though, I’m going to show you how to make sautéed Brussel sprouts! These keto Brussel sprouts are beyond easy to make and need just a few ingredients to take them from bland to fabulous. You’re going to love this low carb side dish!
How To Saute Brussels Sprouts:
Bacon – This recipe starts with some chopped raw bacon. Fry the bacon up in a nice heavy skillet like a cast iron until it starts to become nice and crisp.
Sprouts – Don’t drain the grease from the pan! It’s going to add lots of great flavor to the Brussels sprouts. Go ahead and toss in the halved sprouts and continue cooking, stirring occasionally, for about 15 minutes or until the sprouts are as tender crisp as you like.
Season – Once the veggies have cooked, stir in the garlic, salt, and pepper and let them go for another minute or two.
Serve – Pan frying Brussels sprouts is super easy and doesn’t take long at all! The crispy bottoms are the best part! We love to serve these sprouts up as a low carb side dish with just about anything! They’re great with steak, chicken, or pork.
My lemon garlic pork chops would go pretty great with these sprouts! See below for more suggestions.
What To Serve With Brussels Sprouts:
If you’re wondering what to serve with this bacon and brussels sprouts recipe I’ve got some good ideas below! These sprouts make for a perfect low carb side dish that’ll pair well with just about any meat or savory recipe. Try serving with one of these recipes:
- Keto Meatloaf
- BBQ Keto Meatballs
- Air Fryer Boneless Pork Chops
- Mozzarella Stuffed Meatballs
- Baked Chicken Drumsticks
- Crockpot Chicken Wings
- Creamy Tuscan Chicken
- Breaded Baked Pork Chops
FAQs:
There are about 4 net carbs per 5 Brussels sprouts, which makes them a great choice for a low carb side dish. I cut my sprouts in half for this recipe, which will yield a nice serving size that will fill you up and leave you satisfied.
You can keep any leftovers stored in the fridge in an airtight container for about 2 to 3 days. You could probably freeze this too but I’m not a big fan of frozen Brussels sprouts. They can get a little mushy.
More Keto Side Dishes:
- Smashed Brussels Sprouts
- Garlic Butter Mushrooms
- Instant Pot Broccoli
- Air Fryer Vegetables
- Roasted Cauliflower Rice
- Keto Fried Zucchini
- Keto Onion Rings
Brussels Sprouts with Bacon
Ingredients
- 6 slices bacon chopped
- 1 pound brussels sprouts halved
- 2 teaspoons garlic minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Heat a large skillet over medium heat. Add the bacon to the skillet and cook until nearly crisp, stirring often.
- Add the Brussels sprouts to the pan and cook, stirring occasionally, for 15 minutes or until sprouts are cooked to your liking.
- Add the garlic, salt, and pepper to the pan and cook for 1 more minute, stirring constantly.
- Serve immediately.
Tips & Notes:
Nutrition Information:
Don L Johnson says
Hi Karly. Love your recipes. Can frozen Brussels sprouts be used in this recipe?
Karly Campbell says
I’ve never actually cooked with frozen Brussels sprouts. I imagine they’d work fine, but the texture will probably be a bit different.
LESLIE says
do you have to partly boil sprouts first
Karly Campbell says
I don’t. I just add them to the pan with the bacon, as stated in the recipe. 🙂
Sherri says
I it looks delish. It would be nice if you could put the carb count on the actual recipe so you don’t have to write it down. I know it is in your paragraph but it would be nicer as well on the printed version. Thx Sherri
Karly Campbell says
Sorry about that, Sherri! It’s supposed to be in the recipe card – something just went wonky. I’ve fixed it.
Sarah says
This is delicious- and then I crumbled a tiny bit of blue cheese over, because I’m addicted to blue cheese, made the flavours ping!
Can I ask, can this be frozen? I’d like to include it in meal prep.
Karly Campbell says
I’ve never tried freezing this, but I think it’d be fine.
Kathy says
Delicious! I added a squeeze of lemon, shredded sharp aged cheddar, and a pinch of pecorino cheese. Fantastic for low carb lovers.
Annie says
Love this dish,could have ate the whole thing
Emily says
I love that you include the nutritional facts, tho i wish it had more added, i should just learn out to count calories XD
Laura says
I’m starting a Keto/ low carb diet next Monday,so I’ve been test driving some recipes. This Brussels sprout recipe is a keeper! My hubby even like it! Thanks!
Marcy youker says
looks delicious,I am going to try it for Christmas dinner, thank you for sharing.
Nate says
I make this and couple it with a simple garlic aioli and it is amazing! If you put it on top of your head, your tongue would beat your brains out trying to get at it.
Rebecca L Brown says
Recipe for garlic aioli please lol
Doug Patrick says
This was super tasty! could you do us a small favor? could you make all the directions in black? the light gray doesn’t print well
Thanks!
Karly Campbell says
Hi Doug! I do have the entire recipe card set to black – not sure why it would print out gray.
Laurie says
So the serving is based upon half of the Brussels sprout correct ?
Karly Campbell says
The recipe makes 4 servings, so the nutrition information is based on 1/4 of the recipe. 🙂
Judy Kooy says
I am just excited as you are about your new blog! EXACTLY what I needed and was looking for. Looking forward to some great recipes from you! Thanks a bunch!!
Karly Campbell says
Thanks so much, Judy! Hope you love the new recipes! 🙂