Cheesy Brussel sprouts, with balsamic, garlic, bacon, and pine nuts. If you think you don't love Brussel sprouts, this recipe will change your mind!
You can prepare this fancy Brussel sprouts dish in one pan in under 30 minutes!
Serve these delicious pan-roasted Brussel sprouts with your Thanksgiving meal, or any night of the week. And don't forget to drizzle them with lots of Balsamic Vinegar Glaze!
My Take On Roasted Brussel Sprouts
Yesterday I baked ham for dinner. Normally I would serve it with mashed potatoes and Honey Mustard Sauce.
Since Scott has decided to join me in eating low-carb, I needed to come up with another side dish.
Feeling a little creative, I decided to come up with a new recipe. I took out the Brussel sprouts from my fridge, fully knowing that Scott hated Brussel sprouts.😉
In order to disguise the Brussel sprouts, I decided to include ingredients that I knew Scott couldn't resist; cheese and bacon! The result was this delicious Cheesy Brussel Sprouts recipe.
And in case you're wondering, Scott asked for a second helping!
How To Make Cheesy Brussel Sprouts:
Slice Brussel sprouts in half, and place in a medium-sized bowl. Sprinkle with 1 teaspoon salt, and enough water to cover them completely.
Soak for 30 minutes. (Soaking the Brussel sprouts in salt first helps eliminate the bitter taste).
Fry bacon until crispy. Remove the bacon from pan, and drain all but one teaspoon of bacon grease from the pan.
Fry the pine nuts in the bacon grease until slightly browned, then remove from the pan.
Melt butter in the same pan. Drain and add the Brussel sprouts. Crumble bacon and add half to the pan along with the garlic, salt, pepper, and balsamic vinegar.
Stir to combine, then cook over medium heat for approximately five minutes.
Mix the remaining bacon with the pine nuts, and shredded cheese. Mix into the Brussel sprouts just before serving.
FAQ's
How Do You Trim Brussel Sprouts?
Trimming Brussel sprouts couldn't be simpler! Start by slicing off the brown end of the stem.
Next, remove any outer leaves that are discolored, brown, or unattractive. Boom, you're almost done!
Recipe FAQs and Expert Tips
Are Brussel Sprouts Good For You?
According to healthline.com (10 Ways Brussels Sprouts Benefit Your Health), Brussel sprouts are loaded with nutrition and can help with weight-loss.
Brussel Sprouts are low in calories (56 calories a cup) and contain high amounts of the following Vitamins: K, C, and A. Brussel Sprouts also have the following benefits:
Rich in Antioxidants
Regulate blood sugar levels
Reduce inflammation
High in fiber, making you feel fuller and aiding indigestion
May provide some protection against cancer
Low Carb Cheesy Brussel Sprouts are the perfect side dish! They go perfectly with beef, for example, Smoked Brisket.
Don't have a smoker? No problem! You can serve Brussel sprouts with any of the following entrees: Barbecued Sumac Chicken, Grilled Jerk Chicken, and Instant Pot Ham.
However, this dish is so filling and satisfying, you can actually have it as a meal instead of a side dish. Ok, maybe that's a slight exaggeration, or not?
- Be sure to wash, then trim the Brussel sprouts prior to cooking. To trim, slice the brownish end of the stalk off and remove any outer yellow leaves. Keep the Brussel sprouts whole, or slice in half or quarters.
- Before cooking Brussel sprouts, soak in salted water for approximately 30 minutes to extract the bitter flavor.
- Brussel sprouts can be eaten raw and are fantastic when shaved into slaw, or salads.
- To roast Brussel sprouts in the oven, set the oven temperature to 400 Degrees F. Drizzle the Brussel sprouts with olive oil, salt, and pepper and roast on a baking sheet for 35 minutes.
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Low Carb Cheesy Brussel Sprouts
Ingredients
- 1 lb. Brussel sprouts
- 1 teaspoon salt (to soak Brussel sprouts)
- 4 strips thick-cut bacon
- ¼ cup pine nuts
- 1 T butter
- 3 cloves garlic (slivered)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 T. balsamic vinegar
- 2 oz asiago cheese (shredded)
Instructions
- Wash Brussel sprouts, and remove the rough end of the stem.
- Slice Brussel sprouts in half, and place in a medium bowl. Sprinkle with 1 teaspoon salt, and enough water to cover them completely. Soak Brussel sprouts for 30 minutes.
- Fry bacon until crispy. Remove the bacon from pan, and drain all but 1½ teaspoon of bacon grease from the pan.
- Fry the pine nuts in the remaining 1½ teaspoons bacon grease until slightly browned, then remove from the pan.
- Melt butter in the same pan. Drain and add the Brussel sprouts. Crumble half of the bacon and add half to the pan along with the garlic, salt, black pepper, and balsamic vinegar. Stir to combine, then cook over medium heat for approximately 5 minutes.
- Stir the remaining bacon with the pine nuts, and shredded cheese. Mix into the Brussel sprouts just before serving.
- Drizzle with balsamic vinegar glaze, if desired.
Notes
- Be sure to wash, then trim the Brussel sprouts prior to cooking. To trim, slice the brownish end of the stalk off and remove any outer yellow leaves. Keep the Brussel sprouts whole, or slice in half or quarters.
- Before cooking Brussel sprouts, soak in salted water for approximately 30 minutes to extract the bitter flavor.
- Brussel sprouts can be eaten raw and are fantastic when shaved into slaw, or salads.
- To roast Brussel sprouts in the oven, set the oven temperature to 400 Degrees F. Drizzle the Brussel sprouts with olive oil, salt, and pepper and roast on a baking sheet for 35 minutes.
Nutrition
This recipe was originally published on 3/21/17 and updated on 11/8/19 with detailed photos, cook's tips, and FAQ’s. Salt and bacon-grease amounts were also reduced by half.
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