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Brussels Sprouts with Crispy Bacon and Shallots

Oxmoor House
Hands-On time 28 mins
Total time 28 mins
Yield Serves 7 (serving size: 1/2 cup)
It's funny how we are all raised with food prejudices. My parents told me Brussels sprouts were awful, so I assumed they were! Then I had them for the first time prepared like this, and I was in heaven. And guess what? So were my kids. Loaded with bits of crispy bacon and shallots, they're sweet and caramelized and everything you could ask for in a side dish. Give this underrated vegetable a try–you just might change your mind, too.


  • 2 center-cut bacon slices, diced
  • 1/3 cup finely chopped shallots (1 large shallot)
  • 1 tablespoon butter
  • 1 pound Brussels sprouts, trimmed, halved, and thinly sliced (5 cups)
  • 1/4 cup fat-free, lower-sodium chicken broth
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon freshly ground black pepper

Nutrition Information

  • calories 70
  • caloriesfromfat 0.0 %
  • fat 4.2 g
  • satfat 2.1 g
  • monofat 1.3 g
  • polyfat 0.4 g
  • protein 2.8 g
  • carbohydrate 6.6 g
  • fiber 2.3 g
  • cholesterol 8 mg
  • iron 0.9 mg
  • sodium 85 mg
  • calcium 28 mg

How to Make It

  1. Cook bacon in a large nonstick skillet over medium heat 3 minutes, stirring often. Using a slotted spoon, remove bacon, reserving drippings in pan; drain bacon. Add shallots to drippings in pan; sauté 1 to 2 minutes or until lightly browned. Add butter and Brussels sprouts; sauté 3 minutes. Add broth; sauté 2 minutes. Stir in vinegar.

  2. Remove pan from heat; stir in pepper, and sprinkle with bacon.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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