Lately I’ve been intrigued by the keto diet because I have so many friends who have lost weight eating higher fat, less sugar, and more whole foods. And since I like to cook food that brings people together, I decided to try out a keto-inspired recipe! This roasted brussels sprouts recipe is simple and quick to prepare, and it packs a bunch of flavor! Garlic, bacon, and hints of red pepper flakes can never go wrong--am I right!?
Quick Note: Traditional bacon is made with a synthetic sodium nitrate as a preservative which can be harmful on the body, so this recipe calls for nitrate-free bacon. Nitrate free bacon is made, instead, with naturally occurring nitrates, like those found in celery powder and sea salt. (Translation: with nitrate free, uncured bacon, you get that bacon taste without the harmful effects of synthetic nitrates.) If you’re staying away from pork bacon, turkey bacon also works well in this recipe!
What You’ll Need:
- 4 strips of thick cut nitrate-free bacon or turkey bacon1 tablespoon extra virgin olive oil or avocado oil
- ½ large red onion, chopped finely
- 1 pound organic Brussels sprouts, washed and chopped in half
- ½ lemon, juiced
- 1 clove garlic, minced
- ½ tsp. red pepper flakes
- ½ tsp. sea salt
- pepper to taste
- Using a kitchen knife, cut bacon into small pieces. Then, cook over low-medium heat in a large skillet. Remove and place on a paper-towel lined plate.
- In the same pan with the residual bacon fat, add in oil, minced garlic, and chopped Brussels sprouts and chopped onion. Cook, stirring occasionally, until sprouts are golden brown and somewhat charred, around 10 minutes. Season with salt, pepper, and red pepper flakes. Sprinkle with lemon, toss thoroughly with bacon,, and serve immediately.