Ingredients:
- 2 pounds fresh Brussels sprouts
- 5 strips thick cut bacon
- 1 teaspoon minced garlic
- 1/2 cup chicken stock (plus additional if needed)
- 3 tablespoons LC Brown Sugar Sweetener-Erythritol
- 2 tablespoons coconut aminos
Method:
- Preheat a large skillet on medium heat. Cook bacon strips until crisp and set aside. Don’t drain the bacon grease.
- While the bacon is cooking, tear off the loose leaves from the Brussels sprouts and trim the stem. Slice them in half lengthwise.
- Sauté the Brussels sprouts in the bacon drippings until they begin to brown and soften, about 10 minutes.
- Cut the cooled bacon into bite sized pieces and add to the pan with the Brussels sprouts.
- Add the garlic and chicken stock and stir to mix. Reduce the heat to a simmer.
- Cover and stir occasionally, allowing the Brussels sprouts to simmer until they are fork-tender, about 25-30 minutes. Add more chicken stock if necessary.
- Measure the coconut aminos in a small bowl. Add the LC Brown Sugar Sweetener-Erythritol to the bowl and stir. Add the mixture to the Brussels sprouts and stir to coat.
- Allow the Brussels sprouts to simmer 2 – 3 minutes more.
- Serve and enjoy!
All LC Foods products have full nutritional detail on their labels and website. Total carb counts for a full recipe will vary and depend on the other ingredients used. Please refer to free apps, such as My Fitness Pal, My Net Diary or Carb Manager, to calculate nutritional information.