This is a lighter version of a classic Christmas Dinner side dish. We LOVE brussels sprouts around here! They’ve gotta be one of our favorite green veggies; we love the way they get caramelized and slightly-sweet when roasted in a pan, or in the oven.
I used minimal cooking oil and turkey bacon to create a lightened-up version of Brussels sprouts and bacon. Balsamic vinegar adds some extra flavor, sweetness and acidity, so you don’t really miss the salt.
I served this as a side at Christmas dinner, along with Orange Sweet Potatoes and Maple Glazed Baby Carrots.
Bacon Brussels Sprouts
Servings: 4
Calories: 96kcal
Ingredients
- 1 pound brussels sprouts
- 2 ounces turkey bacon
- 2 teaspoon olive oil
- 2 teaspoon balsamic vinegar
Instructions
- Cut the stems off the brussels sprouts, and cut each sprout in half.
- Lightly spray a skillet with nonstick spray and heat it over medium heat.
- Cook the turkey bacon over medium heat until crispy; transfer to a plate.
- Add 1 teaspoon of olive oil to the skillet. Arrange the brussels sprouts in the skillet, cut-side down (you may need to cook the brussels sprouts in two batches.)
- Leave the brussels sprouts in the skillet, cut-side down, and cover the skillet with a lid. Allow the brussels sprouts to steam in the skillet for about 5 to 6 minutes. They're done when caramelized and deeply brown on the cut side. Transfer to a plate when done
- Add a second teaspoon of olive oil to the skillet, and cook the second batch of brussels sprouts halves.
- Finally, return all of the brussels sprouts and bacon to the skillet with 2 teaspoons of balsamic vinegar. Stir the brussels sprouts and bacon to coat.
