Crispy Cast Iron Brussels Sprouts
Brussels sprouts with bacon, charred onion, roasted corn, pan toasted walnuts, and a cranberry BBQ glaze.
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Servings: 6 Servings
Calories: 135kcal
Ingredients
- 4 slices Center Cut Bacon
- 12 oz Brussels Sprouts halved*
- 1 medium Red Onion largely diced
- 2/3 C 84g Frozen Corn, thawed or microwaved for 60 seconds**
- 1/4 C 30g Raw Walnut Pieces
- 1/4 C 60g G Hughes Sugar Free BBQ Sauce
- 1/4 C 40g Reduced Sugar Dried Cranberries
- 2 Tbsp 14g Freshly Grated Pecorino Romano or Parmesan
Instructions
- Microwave the brussels sprouts for 2 minutes or until tender before transferring to a cutting board. Cut them in half once they've cooled.
- Pan fry the bacon over medium-high heat in a large cast iron skillet. (You can pre-slice the bacon or fry it whole and crumble after cooking.)
- Transfer the cooked bacon to a paper towel, leaving the bacon grease behind.
- Carefully add the brussels sprouts, onion, walnuts, and corn to the cast iron skillet. Cook for 6-8 minutes, stirring occasionally until the brussels sprouts and onions have developed a slight char.
- Remove from the heat and add the cooked bacon, BBQ sauce, and dried cranberries. Toss until everything is evenly coated.
- Top with grated pecorino and serve!
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Notes
Each serving of brussels sprouts has 3 Smart Points.
*I used a bag of washed and trimmed fresh brussels sprouts. If you use frozen, microwave for about half the time listed on the packaging before halving.
**I used Trader Joe's frozen roasted corn, but you can use any frozen corn. You can also use well drained corn from a can.
Nutrition
Serving: 90g | Calories: 135kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g