I took a week off to kind of get back to some normallacy. We’ve been under quarantine for a few weeks and the stress and anxiety had me reeling. But I’m back with a new low carb dish for you.
I know that most of us gag at the idea of eating brussel sprouts. I normally don’t choose that particular veggie when thinking about sides for meals. However!! I’ve learned that it’s all in the baking of this tiny little cabbage-like vegetable. My new favorite brussel sprout dish is Brussels’n’Bacon. So lets go!!
Here’s what you need:
3 slices of raw, chopped turkey bacon
1/4 medium onion, thinly sliced (so I did like half an onion diced because I forgot how to read)
2 cloves of garlic, finely chopped (I used 2 tablespoons of minced garlic out of a jar… it’s just easier)
1 (10 oz) bag of shaved brussels sprouts
2 tbls of vegetable broth (you can use low-sodium if you’d like)
Spray your skillet with nonstick cooking spray and add the bacon into the pan. Cook the bacon on medium-high heat, stirring frequently, for about 3-4 minutes or until the bacon is at a good crispness for you. Take the bacon out and let it drain.
Add the onion and garlic and let that cook. Stir frequently and let them sweat for about 1-2 minutes.
Add your shaved brussels and let that cook for about 2-3 minutes. You’ll want to stir frequently with this, too, in order to make sure everything is incorporated.
Add your broth and let it cook. Stir occasionally to make sure nothing starts to burn or stick. You’ll want that to cook for about 5-7 minutes, making sure the brussels sprouts are cooked and tender.
This recipe makes two servings!! Once divided, top with the bacon.
It’s so good!! I added some salt when I ate it, because I thought it just made it more flavorful. This is considered a side dish and is a perfect addition to chicken or whatever protein you’d like to add with it. Top it with 2 fried eggs and make an amazing breakfast (or dinner)!! It’s so versatile and delicious.
I hope that you try this recipe!! Let me know how it goes!!!
With Light and Love,