Brussels Sprouts with Crispy Bacon and Shallots

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.

Yield: Serves 7 (serving size: 1/2 cup)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 28 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 0.0%
  • Fat: 4.2g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.8g
  • Carbohydrate: 6.6g
  • Fiber: 2.3g
  • Cholesterol: 8mg
  • Iron: 0.9mg
  • Sodium: 85mg
  • Calcium: 28mg

Ingredients

  • 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

Preparation

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

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 www.choosemyplate.gov.

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