• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Cardiac Cuisine
  • Recipes
  • About Me
  • Contact Me
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • Lightened-Up Mac’n’Cheese
  • Air Fried Cream Cheese Wontons (“Rangoons”)
  • Chinese Hot Pot
  • Fudgy Almond Flour Brownies (GF)
  • Orange Cream Mini Cupcakes
  • Chocolate Dipped Fortune Cookies
  • EASY Maple Peanut Butter Popcorn Balls
  • Orange Whole Wheat Pancakes
  • Easy Chicken Wonton Soup
  • Chocolate Raspberry Baked Oatmeal
  • Air Fryer Parmesan Garlic Fries
  • Lemon Pepper Broiled Cod
Home » Blog Archives » Sides

Bacon Brussels Sprouts

January 8, 2024 Filed Under: Sides, Vegetables

Jump to Recipe Print Recipe
Healthy bacon brussels sprouts

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.

Print Recipe

Bacon Brussels Sprouts

Prep Time3 minutes mins
Cook Time10 minutes mins
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.

More Side Dishes

  • Air Fryer Parmesan Garlic Fries
  • Wild Rice & Mushrooms
  • Whole Grain Corn & Flax Muffins
  • Cinnamon Roasted Cauliflower

Primary Sidebar

Hello, world!

I’ve always liked cooking, but we used to eat crap a lot — like buttery mashed potatoes, creamy sauces and rich desserts. Then, my husband had a heart attack at age 38, and it was a terrifying wake-up call! Not wanting to leave our children fatherless, we knew we had to make a major change. Following his heart attack, we needed to cut sodium, sugar, saturated fats (you know, most of our favorite foods!)
Read my whole sermon ➜

Something went wrong on my end, sorry! Web developer brain fart here.
Thank you for joining my email list!

Footer

↑ back to top

Follow me on Instagram!

emilymclai

Dinner the last few nights 1) Brussels sprouts and Dinner the last few nights 1) Brussels sprouts and tofu over rice 2) Cajun fish with zesty oven fries 3) broccoli rabe and chicken sausag3 pasta  4)hamburger steaks with beef gravy 5) mapo tofu for kindergarteners — recipes on my blog!! #healthyfood  #americanheartassociation #hearthealth
I was extremely proud of the tiny marzipan gourds I was extremely proud of the tiny marzipan gourds and pumpkins I made for Thanksgiving. Not healthy or low-calorie at all, but they’re made of almonds and therefore high in fiber and heart-healthy monounsaturated fat, right? This took me 3 hours to make, but I put a recipe and tutorial on my blog jic anyone on Instagram is just as insane as I am. #marzipan #marzipanfruits
This week, we are trying to use up our massive tur This week, we are trying to use up our massive turkey that we cooked for @monmonlai and @lisabeansprout. Also, back on the heart-healthy train! Lightened-up turkey tetrazzini, biscuit-crust turkey pot pie and turkey soup with wild rice recipes on my blog (link in bio). Turkey for days! Turkey 4ever!!
#thanksgivingleftovers
Birthday blowout part #2 - rainbow lego cupcakes f Birthday blowout part #2 - rainbow lego cupcakes for our epic joint birthday party for Nathan and Benji.
This is not at all a healthy cake (well, the cake This is not at all a healthy cake (well, the cake itself is @joannebchang ‘s vegan low-fat chocolate cake from her “Flour” cookbook, which I love), but the ganache frosting pretty much cancels out the “low-fat” aspect.  This is Nathan’s original creative vision - heavy construction machinery just never gets old! #constructioncake #birthdaycake #heavymachinery

Privacy Policy / Terms & Conditions / Let's Get In Touch!

Copyright © 2023 Cardiac-Cuisine.com