- 2 Tbsp olive oil, divided
- 4 slices (3 oz) bacon, cut into 1/2-inch pieces
- 1 lb brussels sprouts, washed, trimmed and cut in half through core
- 1 small shallot, minced
- 2 Tbsp sugar-free maple-flavored syrup, we used Lakanto brand
- 2 tsp Dijon mustard
- 2 tsp balsamic vinegar
- 1 tsp sea salt
- 1/2 tsp freshly ground pepper
- 2 Tbsp water
- Line a plate with a paper towel. Heat a large cast-iron or stainless-steel skillet and one-half of the olive oil over medium heat. Add the bacon, cook, stirring occasionally, until the bacon is crispy and browned, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to the prepared plate to drain.
- Keep the skillet on medium heat and add half of the Brussels sprouts cut side down in a single layer, until the cut sides develop a brown sear, about 5 minutes. Remove them to a plate. Add the remaining olive oil and repeat with the remaining brussels sprouts.
- Once all of the sprouts are seared, add them all back to the skillet along with the shallots, syrup, mustard, vinegar, salt, pepper, and water. Stir to combine, reduce heat to low, and simmer, covered and stirring occasionally, until the sprouts are tender when pierced with the tip of a paring knife, about 10 minutes. Stir in the bacon and cook uncovered for 5 minutes. Serve.
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Fabulous recipe and very effective method. I prefer to char Brussels sprouts in the skillet rather than roast them in an oven, especially when it is hot outside!
OMG!! This is the only way to eat Brussel sprouts. Absolutely remarkable
Fully obsessed with this!! Came out delicious, super easy to prepare and very filling. Love the Lakento Maple Syrup with this – I didn’t know it existed before I prepared this! Thank you Keto Mojo! I ate like 3X the amount of brussell sprouts I normally eat due to this recepie!
THESE. ARE. SOOOOOO. GOOD!!
My kids and I loved this! It’s hard to cook Brussel sprouts any other way.