Roasted Brussel Sprouts with Bacon in a Sweet and Savory Balsamic Vinegar Sauce

You don't have to give up traditional fall and holiday foods to stay low-carb or keto. There are plenty of keto-friendly recipes that can help you stay on track during the fall and winter months. From pumpkin spice lattes to Thanksgiving turkey, there are lots of options for delicious and healthy keto meals.

I'm going to begin sharing recipes that I have personally tried and found to be fine alternatives to traditionally non-keto foods. I hope you enjoy them as much as I do!

Today  I'll start with a dish I had last night, roasted Brussel sprouts. This would make a perfect Thanksgiving side dish.

Roasted Brussel Sprouts with Bacon in a Sweet and Savory Balsamic Vinegar Sauce.

Cook and Prep Time: 1 hour

Ingredients:

- 1 pound of fresh Brussel Sprouts (approximately 2 dozen)

- 4 to 6 slices of bacon

- 4 Tablespoons Mayo

- 1 Tablespoon balsamic vinegar

- 1 packet of your favorite sweetener (I use Splenda).

- Salt and pepper optional

Cooking Instructions:

Cut each slice of bacon into smaller pieces. Cut the Brussels in half. Spread them both in a pan and sprinkle with a dash of black pepper. I don't salt them but I would if I were using reduced-sodium bacon. Bake at 350F for about 45 minutes. 

I like to cover them with a sheet of aluminum foil for the first half of the baking time to keep the sprouts moist, but some prefer a more crisp texture. Your choice.

While they are baking, prep the sauce by mixing the mayo, vinegar, and sweetener in a dish. Stir it until it is creamy, with no lumps. You can adjust these to your tastes, if you prefer more or less sweetness or acidity. 

Serving Instructions:

Serve the sprouts and sauce in separate dishes, or drizzle the sauce over Brussels at serving time in a single dish.

Hope you like it!