Shredded Brussels Sprouts With Bacon and Onions
I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1 tablespoon cider vinegar
- 1 teaspoon dijon mustard
- 3/4 cup water
- 2 slices bacon
- 1/4 teaspoon salt (or to taste)
- 1 small yellow onion thinly sliced
- 1 lb brussels sprout trimmed, halved and very thinly sliced
- Carbohydrate 1.20302837006606 g
- Cholesterol 6.30827019838481 mg
- Fat 4.22338465296939 g
- Fiber 0.225833338499069 g
- Protein 1.24086668090094 g
- Saturated Fat 1.39784747673113 g
- Serving Size 1 1 serving(s) (128g)
- Sodium 185.322802986789 mg
- Sugar 0.977195031566995 g
- Trans Fat 0.465464261840868 g
- Calories 48 calories
Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble. Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes). Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes). Stir in vinegar and top with the crumbled bacon.
