Who doesn't love a BLT? I mean... bacon, tomato...that other stuff... But seriously, the combo of bacon and tomato is amazing! And while lettuce is okay, brussel sprouts baked in the oven until they are a little bit crispy are absolutely one of my favorite vegetables! Hence, this awesome BBT Salad Recipe - Bacon, Brussels, and Tomato Salad!
The great thing is this could not be any easier. You can chop up a single serving in under 5 minutes, and then bake in the oven for about 20 minutes, more or less depending on the servings and how brown you like your brussel sprouts.
As the bacon cooks in the oven, the little bit of fat drippings are just enough to coat the brussel sprouts and flavor the salad - there's no added oil to this one! And I absolutely LOVE foods cooked in bacon grease. It has an amazing flavor - which, can we just say, is one of the best things about the ketogenic diet. You can cook all your veggies in scrumptious fats like butter and bacon grease - and you realize what you've been missing when you try to go low fat...FLAVOR!
How To Make the Warm BBT Salad
Prepping the brussel sprouts is oh so important. I learned a while back that you MUST remove the outer leave and chop off the small stem. The outer leaves can leave the brussel sprout bitter and really ruin the flavor of your dish. It might feel like a waste - but it will feel like even more of a waste when you throw out the whole recipe.
So - remove the outer leaves and stems. Then chop the brussel sprout in halves or quarters, depending on how large the individual sprout is. In one serving of this recipe is one cup of brussel sprouts chopped, so feel free to use a measuring cup. When it comes to vegetables, I prefer to over measure rather than under measure - you need those veggies - fiber, vitamins & minerals!
After you've prepped the brussel sprouts, all that's left to prep for this recipe is to slice the cherry tomatoes into halves. And that's it!
Now simple place your bacon strips on the pan, somewhat spread out so as they cook the grease will spread to the vegetables. Then place the brussel sprouts and tomatoes around the bacon. If you are cooking so many servings that the brussel sprouts are on top of each other, then you have too much in one pan. You want each brussel sprout and each piece of bacon exposed so that they can bake and brown. The browning of the brussel sprouts is really the best part of them - am I right?!
Now, all you have to do is stick that pan in the oven on the middle rack and let it bake for 18-25 minutes, depending on how brown you like your veggies and bacon and depending on the amount of servings you are cooking. For one serving, 18 minutes was perfect for me!
Once I removed the pan from the oven, I simpled scooped everything into a bowl and mixed it around. The bacon perfectly crumbled on it's own as I mixed the ingredients around and pressed down on the bacon a little. If yours doesn't, just crumble the bacon into bite sized pieces. When eating, you'll want to be able to get a little taste of everything in one bite! Lastly, sprinkle the soy sauce over the salad and toss. Serve warm.
I hope you enjoy this Bacon Brussels and Tomato Salad as much as I did!