Pan Roasted Brussel Sprouts with Bacon & Leeks
Pan-roasted Brussel sprouts with bacon and leeks. Easy to make in one pan and with only 4 simple ingredients! A great side for beef, pork, turkey & lamb.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 servings
Large Sauté pan with lid
- 1 1/2 lbs brussel sprouts Cleaned, ends removed and cut in half lengthwise
- 1 cup chopped leeks washed well
- 6-8 slices bacon chopped
- 3/4 cup beef or chicken broth
- Salt and pepper to taste
Cut ends of Brussel sprouts and discard outer layer of sprout and then cut in half lengthwise
Wash leeks thoroughly and chop widthwise into 1/2" strips.
Add chopped bacon to a pan on med-high heat and cook until starting to get crispy. Add in leeks and continue cooking until bacon is crispy and the leeks have softened.
Add Brussel sprouts to pan along with the chicken or beef broth and mix. Cover and let simmer for about 5-7 minutes until Brussel sprouts begin to soften to fork tender.
Uncover and continue cooking until beef broth is absorbed and Brussel sprouts are starting to get a nice char on some of them and the bacon begins to crisp up again.
Add salt and pepper to taste and serve.
If you are following the 21 Day Fix eating plan I would count this as:
1 green, 1/4 red and 2 tsp
Store leftovers in a tightly sealed container in the fridge for up to 3 days.
Serving: 132g | Calories: 174kcal | Carbohydrates: 7g | Protein: 6.5g | Fat: 14g | Saturated Fat: 0.06g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 677mg | Potassium: 415mg | Fiber: 2g | Sugar: 2.22g | Vitamin A: 1450IU | Vitamin C: 63.5mg | Calcium: 30mg | Iron: 1.3mg