Brussels Sprouts with Bacon
- Preparing Time: 10 minutes
- Total Time: 40 minutes
- Served Person: 4
- 1 tablespoon sugar
- 1 tablespoon butter
- 1 clove garlic finely chopped
- 1 pound brussels sprouts
- 1/4-1/2 teaspoon salt or to taste
- 4 strips bacon minced
- 1/2 sweet onion finely chopped (i used leek)
- 2 teaspoons penzy's fox point seasoning i just used a mix of herbs
- 1/4-1/2 teaspoon black pepper or to taste
- Carbohydrate 14.1624961539928 g
- Cholesterol 26.6657812532703 mg
- Fat 15.9049720912921 g
- Fiber 4.84931495108987 g
- Protein 7.69199771430052 g
- Saturated Fat 6.09583556813508 g
- Serving Size 1 1 Serving (192g)
- Sodium 285.837523134126 mg
- Sugar 9.31318120290297 g
- Trans Fat 1.7030233799475 g
- Calories 219 calories
IN a skillet, cook the bacon to crisp-tender. While the bacon is cooking, slice the Brussels sprouts into halves starting at the stem, cutting off the stem ends. Very small ones can be left whole. Remove the bacon and all but approximately 3 tablespoons drippings from the skillet. Put the Brussels sprouts onion and garlic in the skillet and cook until the onion and garlic are softened. Add the Fox Point Seasoning, sugar and bacon, Stir, cover, and cook until the sprouts are the desired tenderness 20-30 minutes. Stir once or twice during the cooking and adjust the heat down if they start sticking or if they seem too watery. Remove the cover for the last 10 minutes if you'd like some of the liquid to evaporate. Add the butter in small pieces around the skilet. Add the salt and pepper to taste while the butter is melting.
