Sautéed Brussel Sprouts with Bacon & Onions


  • 4 slices bacon, finely chopped

  • 2 ounces onion, coarsely chopped, a generous 1/3 cup  

  • 1 pound fresh brussel sprouts, about

  • 12 ounces after trimming  

  • 1/2 cup water  

  • 1/2 teaspoon salt  

  • 1 tablespoon butter  

  • 1 tablespoon lemon juice  

  • Salt and pepper, to taste 


  1. Prepare the brussel sprouts by trimming the stem ends and any discolored leaves. Cut in half through the stem. 

  2. In a 12-inch skillet, cook the bacon and onion over medium-low heat until the bacon is crisp and the onion is browned, about 10 minutes. Drain on a paper towel lined plate.

  3. Add the Brussels sprouts, water and 1/2 teaspoon salt to the skillet; increase the heat to medium. Cover and simmer until the brussel sprouts are bright green, about 5-6 minutes.

  4. Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 3 minutes.

  5. Turn off the heat and stir in the bacon, butter and vinegar.

  6. Season to taste with salt and pepper. 

  7. Makes 4 servings . Can be frozen for use as meal prep.


100 Calories per Serving, 6 Grams of Fat, 5 Grams of Protein, 8 Grams of Carbohydrates, 3 Grams of Dietary Fiber, 5 Grams of Net Carbs