Balsamic-Glazed Brussels Sprouts
My relatives claim to hate Brussels sprouts, which I took as a challenge to come up with a recipe they'd love. When I served this at my Christmas buffet, there wasn't a sprout left in the bowl! —Carol Bess White, Portland, Oregon
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/8 teaspoon salt
- 1/2 teaspoon garlic powder
- 1 medium onion sliced
- 2 tablespoons stone-ground mustard
- 1/2 cup soft bread crumbs
- 1/4 cup white balsamic vinegar
- 2 pounds fresh brussels sprouts
- 1/2 pound bacon cut into 1/2-inch pieces
- Carbohydrate 123.250029902053 g
- Cholesterol 154.2214058 mg
- Fat 109.363867617669 g
- Fiber 38.919828075259 g
- Protein 63.862914178337 g
- Saturated Fat 34.9901382228721 g
- Serving Size 1 1 Recipe (1349g)
- Sodium 2326.77607273033 mg
- Sugar 84.3302018267945 g
- Trans Fat 12.2591447530731 g
- Calories 1665 calories
Cut an “X†in the core of each Brussels sprout. Place in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Meanwhile, in a large ovenproof skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. Sauté onion in drippings until tender. Stir in the vinegar, mustard, garlic powder, salt, Brussels sprouts and bacon; cook 2-3 minutes longer. Sprinkle with bread crumbs; broil 4-6 in. from the heat for 2-3 minutes or until golden brown.
