Makes: 6 Servings
6 slices thick cut bacon
1 1/2 lbs brussels sprouts, cleaned and halved
2 tbsp butter or ghee
1 tbsp minced onion flakes
1/2 cup heavy cream
1/2 cup Parmesan cheese, grated
3 cloves garlic, minced
sea salt, to taste
a generous amount of cracked black pepper
In a large cast iron skillet, over medium-high heat, cook the bacon until crispy.
Remove the bacon from the pan, crumble and set aside. Retain the drippings.
To the bacon drippings in the skillet, add butter.
Once the butter has melted, add brussels sprouts and minced onion flakes.
Saute, tossing occasionally until the brussels sprouts are crisp-tender and golden brown.
Add the crumbled bacon back to the pan and toss with the brussels sprouts.
In a small sauce pan, over medium-high heat, add heavy cream, parmesan cheese, garlic, sea salt and cracked black pepper.
Bring to a boil and reduce heat to low.
Stirring occasionally, let simmer and thicken.
Pour over top of the roasted brussels sprouts.
Serve and enjoy!
Serving size: 1 serving
Net Carbs: 6.5 g
Fat: 12 g
Protein: 7.5 g
Image + recipe from Peace Love and Low Carb