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–+ servings

The BEST Brussels Sprouts

Maria Emmerich
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dairy Free, Nut Free, Side Dish, Vegetarian
Cuisine American
Servings 8
Calories 133

Ingredients
  

  • 2 slices sugar free bacon diced (optional, omit for vegetarian)
  • 1 1/2 pounds Brussels sprouts trimmed, larger spouts halved
  • 1 cup kale chopped (or Radicchio)
  • 2 tablespoons unsalted butter (or coconut oil for dairy free)
  • 1 shallot chopped (or 2 tablespoons diced onion)
  • Redmond Real Salt and fresh ground black pepper to taste

GARNISH:

  • 1 large soft boiled egg
  • 2 tablespoons crushed walnuts (optional, omit for nut free)
  • 1/2 medium avocado sliced

Instructions
 

  • Blanch the Brussels sprouts and Kale or Radicchio (I used radicchio for a contrasting purple color) in boiling water for about 15 seconds.
  • Quickly drain and rinse the Brussels sprouts and radicchio in cold water. Cut the large sprouts in half lengthwise.
  • Brown diced bacon in a medium skillet for about 3 minutes.
  • Remove bacon and set aside.
  • Add butter or oil to the pan and add shallots to saute for about 2 minutes. Add Brussels spouts and coat in butter.
  • Saute Brussels sprouts about 3 minutes or until they begin to soften, then add the salt and cook until crisp tender.
  • Transfer to a serving dish with a slotted spoon and top with cooked bacon bits. A soft boiled egg sliced in 1/2, sprinkle with crushed walnuts and set sliced avocado onto the serving dish.

Nutrition

Calories: 133 | Fat: 9g | Protein: 5g | Carbohydrates: 10g | Fiber: 4g | P:E Ratio: 0.3