About
These keto sprouts are rich with salty bacon and capers and pan fried until golden and crisp at the edges. Served with a helping of tangy Parmesan cheese.
This is a great side dish to pork or chicken. A perfect accompaniment to Sunday lunch.
Ingredients
- 2 cup brussels sprouts, raw
- 2 teaspoon capers
- 2 slice – 6" long bacon
- 1 teaspoon lemon juice
- 1 teaspoon lemon peel or zest raw
- 1 tablespoon shaved grana padano parmesan by trader joe's
- 1 tablespoon olive oil
- â…› teaspoon salt, sea salt
- â…› teaspoon black pepper
Instructions
- Heat the olive oil in a skillet over a medium heat. Roughly dice the bacon and add to the pan, cooking through until golden. Remove from the pan with a slotted spoon and set to one side.
- Whilst the bacon is cooking, trim the tough bases from the sprouts and discard. Thinly slice the sprouts then add to the skillet that cooked the bacon, along with the capers, lemon juice, zest, salt and pepper. Stir well to combine and cook for 3-4 minutes over a medium heat until starting to brown and crisp at the edges.
- Add the bacon and stir well.
- Scatter the hot sprouts and bacon with the Parmesan shavings to serve.
Nutrition Facts
- Servings: 2
- Calories: 147.0kcal/615.0kJ (per serving)
- Fat: 10.6g (per serving)
- Carbs: 8.6g (per serving)
- Protein: 6.8g (per serving)
