For a quick, delectable, and low-carb midweek meal, bake the fish in foil packets with bell peppers, tomatoes, and basil.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound bacon, cut into 1/2-inch pieces
- 2 medium Granny Smith Apple-Raw+Peel (Australian)
- 2 pounds Brussels sprouts, trimmed and thinly sliced
- salt and ground black pepper to taste
- 2 teaspoons chopped fresh thyme
Instructions
- Place bacon in a large skillet or Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and reserve bacon fat for later use.
- Place the grated apples into a clean kitchen towel and squeeze dry.
- Heat 2 tablespoons of the reserved bacon fat in a skillet or Dutch oven over medium to medium-high heat. Add Brussels sprouts, and cook, stirring frequently and adding more bacon fat as needed, until crisp-tender, about 5 minutes. Season with salt and pepper. Add grated apple, cooked bacon pieces, and thyme; cook and stir until apple and bacon are warmed, about 2 minutes. Transfer to a platter and serve immediately.
- You can alternatively shred the Brussels sprouts in the bowl of a food processor instead of hand slicing them.
Nutrition Facts
| Calories | 167 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 5 g |
| Protein | 11 g |
| Saturated Fat | 3 g |
| Sodium | 459 mg |
| Sugars | 7 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
10.22.20 The one thing this recipe does not tell you to do is core the brussels sprouts. I took the submitter’s suggestion and sliced the sprouts in my food processor which was indeed much easier than hand slicing small brussels sprouts. The issue is that there’s not enough time for the core to really cook, and as a result, you end up with little white core disks that are hard and inedible. We ended up pulling them out at the table which was a real pain. My suggestion is if you want this to be successful, you should take the time to core each brussels sprout, which I know will make the prep time much longer than the 10 minutes listed. On the positive side, these flavors really do mingle well and it’s tasty, but the core issue is a big one. IMO, if you don’t do it, you’re setting yourself up for a disappointment. I’ll try this again because I liked the flavor…but NO cores.