Red Meat Allergy Friendly Whole30 Bacon and Brussels Sprouts Skillet
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Learn more →Ingredients
4 servings
- 6 oz sugar-free uncured pork bacon, cut into 1-inch pieces
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Imperial Sugar Granulated Pure Cane Sugar
Chef's tipTurkey bacon is leaner and cooks faster - watch it closely and add a little oil if needed. - 1 lb brussels sprouts, trimmed and halved through the stem
- 1 tbsp avocado oil
- 3 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 tbsp apple cider vinegar
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Place the bacon pieces in a cold 12-inch cast iron skillet and set over medium heat. Cook, stirring occasionally, until the fat has rendered and the bacon is crispy, about 8–10 minutes. Transfer the bacon to a plate with a slotted spoon, leaving the rendered fat in the skillet.
- 2
If the skillet has less than 1 tablespoon of fat remaining, add the avocado oil. Increase the heat to medium-high. Add the Brussels sprouts cut-side down in a single layer and cook undisturbed until the cut faces are deep golden brown, about 5–6 minutes.
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