Carmelized Bacon and Brussels Sprouts


Brussels sprouts…when I told the BF this was on the menu for dinner the other night I was expecting a lot of whining, I mean the guy had no idea what quinoa was, who would have expected him to be on the trendy vegetable band wagon.  Unbeknown to me, the guy I had been spending months dating, not only liked this Brussels sprouts but had a strong admiration for this vegetable, even calling it one of his favorites.  Shocker!  Lets just say once I found out this surprising fact about my guy, this recipe became a weekly staple at dinner!

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  • About 20 Brussels Sprouts
  • 2 strips of center cut bacon
  • 3/4 cup of chopped and cleaned leeks
  • 1 tbsp. of olive oil
  • 1/4 cup of chicken broth
  • 1 tbsp of agave nectar
  • Servings: 4
  • Difficulty: easy


  • Chop each Brussels sprouts very thin, this should form thin riboon, like pieces
  • Cook the bacon in  a large skillet, according to package directions.  Once cooked removed from the skillet and drain excess fat.  Crumble the bacon and set aside.
  • Add the chicken broth and use it to deglaze the pan (a fancy way of saying remove the stuck on pieces of bacon left over from cooking)
  • Add the leeks and cook for 1-2 minutes, until they begin to become tender
  • Add the sprouts and cook 5-10 minutes until they become a bright, darker green
  • Toss in the bacon and drizzle with agave nectar


  • Calories:  101
  • Carbohydrates:  13 grams
  • Protein:  4 grams
  • Fat:  5 grams

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