"I gotta tell you something, bacon is good for me!" The now infamous words of King Curtis have never rung more true for Keto followers and the rest of the human race as we know it. Bacon, quite frankly, just makes everything taste better... and yes, that includes Brussels sprouts.
Even more amazing... this recipe is a one-pot meal, meaning clean up is a breeze. Start to finish, Brussels & Bacon Bowls can be created in under 60 minutes and are a hella healthy fix.
To make this even easier, you can purchase the Brussels sprouts pre-cut and the onions pre-diced. Most local grocery stores have these items prepped ready for you. If not, the total prep time is less than 10 minutes.
The trick to the Brussels & Bacon Bowls is the order in which you cook the ingredients. You start with the bacon and use whatever bacon grease is left in the pan for the rest of the meal; followed by the ground turkey. After the bacon is cooked to desired done-ness (I prefer fully cooked, crunchy thick-cut slices), place the bacon on top of a paper towel lined paper plate.
After the bacon is cooked, place the ground turkey into the skillet, greased with the remaining bacon grease. Add the 1 1/2 tbsp of Greek seasoning to the ground turkey as it is browning. Brown the ground turkey and continue to break into smaller pieces while cooking. Cook until ground turkey reaches 165F (about 8-10 minutes over medium-high heat). Put the cooked ground turkey aside on a paper towel lined plate.
Add the halved Brussels sprouts to the cast iron skillet with the remaining bacon and ground turkey grease over medium-high heat. Season with salt and pepper. Stir to coat all of the leetle Brussels with the oil. Cook over medium-high heat, stirring kind of frequently for 8-10 minutes.
Once the Brussels have started to turn bright green, sprinkle with pink Himalayan salt and stir again. Then add the diced yellow onions, stirring frequently over medium high heat for 8-10 minutes. Add the sliced bella mushrooms once the onions have softened and become translucent (i.e. more clear).
Helpful hint to super tasty mushrooms, salt the hell out of 'em while they're cooking in the skillet. Salt removes all the water content from those morsels and brings out the earthy flavor of this dish.
I also added 2 tablespoons of white Modena vinegar because I absolutely adore it when dishes have an extra 'zing!' to them. Just be sure to cook the vinegar down before eating (telltale sign is the smell lessens as you cook it).
Next up to the skillet is the kale. These dark, leafy greens shouldn't take more than 5 minutes to wilt and soften. Last up to the skillet, add the cooked bacon and ground turkey back to the skillet, stirring about every 3 minutes until everything is heated through (6-8 minutes total).
Serve this one-pot wonder up and enjoy!
If needed, adjust the amount of Brussels sprouts to reduce the amount of carbs provided by the below recipe to more align with specific macros for a Keto diet.
I used a cast-iron skillet, but any large skillet will work. A solid, well-seasoned cast-iron skillet is a must in this household as it's used for everything from burgers, to pancakes, to Brussels & Bacon Bowls. *Insider tip: the more you use your cast-iron skillet, the better flavor each dish later on retains. I don't know why, let's just chalk it up to "science" until I actually have time to look into it and create a post dedicated to the MVP kitchen instrument of the Oregon Trail.*
Brussels & Bacon Bowls
Prep time: 10 minutes Cook time: 45 minutes Total time: 55 minutes
Cals: 404 Fat: 19.2g Carbs: 18.1g Protein: 42.8g
8 pieces thick cut bacon, cut into quarter inch pieces
16 oz Brussels sprouts, halved
16 oz lean ground turkey
8 oz baby bella mushrooms, sliced
5 oz diced yellow onion
1 1/2 tablespoons Konriko Greek seasoning
2 tablespoons white Modena vinegar
6 oz chopped kale
3 tablespoons avocado oil
Cook the bacon over medium-high heat in cast iron skillet until 165F (about 10 minutes, stirring occasionally).
Remove cooked bacon to paper towel lined plate using slotted spoon or spatula. Add lean ground turkey to bacon greased cast iron skillet over medium-high heat.
Add Greek seasoning and cook, while breaking apart ground turkey over medium-high heat until protein temperature reaches 165F.
Remove cooked ground turkey to same plate as cooked bacon.
Add halved Brussels sprouts to greased, cast iron skillet. Add avocado oil if needed to cook sprouts.
Once Brussels sprouts have turned dark green, add diced yellow onions to skillet. Season with salt to preference. Continue to cook over medium-high heath, stirring frequently, until onions are translucent (about 7 minutes).
Next, add the mushrooms to the skillet, stirring in and cooking over medium-high heat for 6 minute.
Add in kale to skillet mixture, stirring frequently for 5 minutes, until the greens start to soften.
Add in the cooked bacon and ground turkey that was set aside. Stirring frequently, cook all ingredients over medium-high heat for an additional 7-8 minutes.
Plate, serve and enjoy!