Brussels Sprouts with Goat Cheese and Candied Bacon
Sweet bacon and earthy Brussels sprouts are rounded out nicely with a tangy goat cheese crumble for an addictive salad.
Servings 4
Calories 459kcal
Ingredients
Candied Bacon:
- 1 pound bacon
- 1/2 cup monk fruit granulated, or sweetener of choice
- 1 teaspoon molasses optional
For the Brussels Sprouts:
- 1/4 cup avocado oil
- 1/2 pound Brussels sprouts trimmed and halved (2 cups)
- salt and pepper to taste
- 1/4 cup apple cider vinegar
To Serve:
- Goat cheese
Instructions
For the Candied Bacon:
- Preheat oven to 350°F. Line a rimmed baking sheet with foil or parchment paper and lay bacon on top so that it does not overlap (or it will stick together).
- Mix the monk fruit and molasses together until evenly mixed and sprinkle the bacon with half of the monk fruit and then bake for 15 minutes. Flip bacon over, sprinkle with remaining half of monk fruit and bake another 15 minutes, or until crisped to your liking. Drain on paper towels. While the bacon is cooking, prepare the Brussels sprouts.
For the Brussels Sprouts:
- Heat a large non-stick pan over medium high heat. When hot, add the avocado oil. When the oil is hot, add the Brussels sprouts, cut face down. Cook until browned, about 5-8 minutes.
- Add a couple of tablespoons of the apple cider vinegar and cover the pan to steam the sprouts until tender, another 3-5 minutes.
- Uncover pan and cook until the water is evaporated off and the sprouts are as caramelized as you like, another 3-5 minutes. Season to taste with salt and pepper and add remaining apple cider vinegar.
To Serve:
- Plate the Brussels sprouts. Chop half of the candied bacon into pieces and sprinkle over top (reserve the rest for snacking). Finally, crumble the goat cheese over the dish and serve.
Nutrition
Calories: 459kcal | Carbohydrates: 6g | Protein: 14g | Fat: 42g | Saturated Fat: 13g | Cholesterol: 50mg | Sodium: 494mg | Potassium: 346mg | Fiber: 2g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 48mg | Calcium: 66mg | Iron: 2mg