Brussels. Bacon. Boom.
I love watching Food Network as much as the next guy, okay? Chopped, Hell’s Kitchen, Kitchen Nightmares, Iron Chef — you name it, I’ve watched it and I probably love it. But, being a normal person on a normal budget and other things to do during my day, I don’t exactly have a state-of-the-art army of utensils in my kitchen to imitate these recipes with. Sure, you can get creative and cut some corners but it just doesn’t come out the same. And that’s a bummer.
That’s why Keto Kat tries to bring a variety of levels of complexity to the recipes we keep here. Sometimes it’s fun to get fancy but there are a lot of times when that is just not the vibe. I want to come home, whip a couple things together, set it and forget it. I mean, the convenience of those types of recipes is just unbeatable, right?
Speaking of which, this is perhaps the simplest recipe I may have ever seen that actually constitutes “cooking” something. Kitchen cabinet looking a little sparse? No time for the grocery store? Maybe just don’t feel like leaving the house again or changing out of your favorite after work PJs? No problem, we got you covered with this one.
Also, brussels sprouts are obviously keto friendly, but as a bonus they are insanely healthy in like every single way possible. I don’t know if they’re considered a “super food” but that’s fine because I’m kinda sick of that phrase anyway. Everything that’s not a slab of cold lard is a super food these days. If there was a legitimate contender, though, sprouts would probably be up there with the big boys. They’re packed with vitamins like A, C, K, B1, magnesium, iron, folate, etc. On top of that they’re practically bursting with antioxidants, they help fight inflammation, they boost your immune system… I could seriously go on but if you’re really that interested I recommend doing a little bit of homework.
Anyway, this recipe takes about an hour but all you have to do is put the 2 main ingredients together on a sheet pan and slap it in the oven, so let’s cut the crap and get down to it, huh?
⏰ Total time: 10 minutes prep / 35 minutes cooking
🍴 Makes: 6 servings
- 16 oz bacon
- 16 oz brussels sprouts
- Salt & pepper / Seasonings of preference
🍴 Step 1
Preheat your oven to 400 and lay some parchment paper down on your sheet tray.
🍴 Step 2
Go all Medusa on your sprouts and slice them all in half. Hopefully they don’t start replicating.
🍴 Step 3
Cut your bacon into small pieces. There are a number of ways to do this, believe it or not, but really just whatever you’re feeling.
🍴 Step 4
You guessed it: put the sprouts and bacon on the sheet tray and season them to taste.
🍴 Step 5
Bake for about 35 minutes, they might need 40-45 depending on your oven and the size of the sprouts. You’ll know they’re perfectly done when they have that beautiful golden-brown tinge on the outside.
🔪 Nutrition Information
- Serving size: About 1/6th of the pan or about 3 oz
- Calories: 113
- Fat: 6.9g
- Carbohydrates: 6.8g
- Protein: 7.9g
- Fiber: 3g
- Tons of vitamins