Brussels sprouts are one of those vegetables you either love or hate. Growing up, I hated brussels sprouts with a passion and turned my nose up at even the mention of them. When I started following a low carb diet, I decided to give them a try since they are one of the few vegetables with a low carb count, and discovered that I now love them! These Maple Bacon Brussels Sprouts are one of the reasons why.
Normally, we just toss our brussels sprouts with some avocado oil, salt and pepper and pop them in the air fryer (the crispy leaves taste like candy to me). However, when we want something a little jazzier, these Maple Bacon Brussels Sprouts hit the spot!
We cook a pound of bacon every weekend. We eat what we like for breakfast, then save the rest to use during the week for salads, wraps or recipes like this one!
You can use any sugar-free maple syrup you have on hand for these Maple Bacon Brussels Sprouts, but if you don’t already have a favorite, check out Lakanto’s Maple Flavor Syrup*. It has the consistency and flavor of the real thing, without tasting artificial.
Maple Bacon Brussels Sprouts
- 2 tbsp Avocado oil, divided
- 1 lb Brussels sprouts cut in half
- 4 slices Thick-cut bacon, cooked cut into half inch pieces
- 1 small Onion chopped
- 2 tbsp Lakanto maple flavored syrup or other sugar free syrup
- 1 tbsp Dijon mustard
- 1 tbsp Balsamic vinegar
- 1 tsp Salt
- 1 tsp Pepper
- Heat 1 tbsp avocado oil over medium heat in cast iron skillet. Add half the brussels sprouts cut side down in a single layer and cook until the cut sides turn brown, about 5 minutes. Remove from skillet and repeat with remaining oil and brussels sprouts.
- Return brussels sprouts to skillet and add onion, syrup, mustard, balsamic vinegar, salt and pepper. Stir to combine. Reduce heat to low and simmer, covered, until sprouts are tender (about 10 minutes). Stir in the bacon and cook uncovered for 5 minutes. Serve warm.