Low Sodium Fried Brussel Sprouts with Bacon
Elevate your side dish game with this irresistible recipe for Low Sodium Fried Brussel Sprouts with Bacon! Perfectly caramelized Brussel sprouts are seared to golden-brown perfection in a sizzling blend of olive oil and reserved bacon grease, delivering a charred, smoky flavor that's hard to resist. Low sodium bacon adds a salty, savory crunch while minced garlic and crushed red pepper flakes infuse every bite with bold, aromatic heat. A finishing touch of fresh lemon juice brightens the dish, balancing the richness for a truly mouthwatering experience. Ready in just 30 minutes, this quick and healthy take on a classic pairs beautifully with roasted meats, hearty grains, or as a standalone star at any gathering. Packed with flavor, texture, and a punch of nutrients, this recipe is your new go-to for guilt-free indulgence!
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Recipe Information
Ingredients
- 500 grams Brussel sprouts
- 4 slices Low sodium bacon
- 2 tablespoons Olive oil
- 0.5 teaspoons Freshly ground black pepper
- 2 cloves Garlic
- 1 tablespoon Lemon juice
- 0.25 teaspoons Crushed red pepper flakes
Instructions
Wash the Brussel sprouts thoroughly and pat them dry with a paper towel. Trim the stems and remove any yellow or damaged outer leaves.
Cut each Brussel sprout in half lengthwise for even cooking.
Peel and mince the garlic cloves and set aside.
Heat a large skillet over medium heat and add the low sodium bacon slices. Cook the bacon until crispy, about 5-7 minutes, turning occasionally.
Once cooked, remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Reserve about 1 tablespoon of the bacon grease in the skillet.
Chop the cooked bacon into small pieces and set aside.
Add olive oil to the reserved bacon grease in the skillet, then increase the heat to medium-high. Once hot, add the halved Brussel sprouts in a single layer, cut side down.
Allow the Brussel sprouts to cook undisturbed for about 5 minutes until they begin to brown and caramelize on the cut sides.
Stir in the minced garlic and continue cooking, stirring occasionally, for another 5-6 minutes until the Brussel sprouts are tender and have a nice charred appearance.
Add the black pepper and crushed red pepper flakes, and toss to coat evenly.
Add the chopped bacon back into the pan and stir to combine.
Finish with fresh lemon juice, stirring everything together to ensure the flavors meld well.
Remove from the heat and serve immediately as a tasty side dish.
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 575 mg | 25% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 12.6 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 260 mg | 20% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2323 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
