Keto Bacon Brussels Sprouts
This savory-sweet side dish combines crispy bacon, caramelized brussels sprouts, and tender Honeycrisp apples in a perfectly balanced pan. The bacon fat creates a rich foundation while white balsamic vinegar and fresh sage add brightness. Brussels sprouts are seared cut-side down for deep caramelization, then tossed with sweet apple chunks and aromatic Herbes de Provence. Perfect for fall dinners, holiday tables, or any time you want to humble vegetables into something special. The combination of textures and flavors makes this an ideal accompaniment to roasted meats or as part of a vegetarian feast.
Ingredients
- 6 slices bacon, cut into 2-inch pieces
- 2 small red onions, cut into bite-size chunks
- 2 tablespoons olive oil
- 4 tablespoons butter
- 1 pound brussels sprouts, trimmed and cut lengthwise
- ½ teaspoon kosher salt
- ½ teaspoon fresh black pepper
- ½ teaspoon Herbes de Provence
- 2 Honeycrisp apples, peeled and cut into chunks
- ¼ cup chicken stock
- 2 tablespoons white balsamic vinegar
- 1 tablespoon fresh sage, chopped
Instructions
- 1
Cook bacon in large skillet over low heat until brown and crispy, transfer to paper towel-lined plate and set aside
- 2
Remove all but 1 tablespoon bacon drippings, add onions and olive oil to skillet
- 3
Sauté onions on medium-high heat until cooked and slightly caramelized, transfer to bowl with slotted spoon
- 4
Add butter to oil and combine, turn heat to high
- 5
Place brussels sprouts cut side down in hot skillet, brown well on one side before stirring
- 6
Add salt, pepper, and Herbes de Provence, stir and cook until soft outside but firm inside
- 7
Transfer brussels sprouts to bowl with onions
- 8
Add apples to hot pan and brown on each side
- 9
Add chicken stock and vinegar, turn off heat until ready to serve
- 10
Just before serving, add all ingredients except sage and bacon back into pan and toss to warm
- 11
Season with salt and pepper to taste, sprinkle with sage and crisp bacon, serve immediately
Tips
Let bacon fat render slowly on low heat before increasing temperature to achieve maximum crispiness without burning
Don't move brussels sprouts once placed cut-side down - this creates the deep caramelization that makes them irresistible
Use a large skillet to avoid overcrowding, which prevents proper browning and leads to steaming instead
Good to Know
Refrigerate leftovers up to 3 days in covered container
Prep vegetables up to 1 day ahead, store separately
Serve immediately while bacon is crispy and vegetables are warm
Common Mistakes
Don't skip browning the brussels sprouts cut-side down to avoid bland, steamed texture
Reserve bacon drippings properly to avoid greasy or dry results
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this vegetarian?
Yes, substitute vegetable stock for chicken stock and omit bacon, adding extra olive oil for richness and toasted nuts for crunch.
What if my brussels sprouts are large?
Quarter large brussels sprouts instead of halving to ensure even cooking and proper caramelization on the cut surfaces.
How long will leftovers keep?
Store covered in refrigerator up to 3 days, though bacon will lose crispiness. Reheat gently in skillet to restore some texture.