Easy and popular, every time I've made this, I've converted Brussels-sprouts-haters. Served with Thanksgiving turkey, it was the must-have dish and recipe of the potluck. Seriously, I have to divide this into portions as soon as I finish it, because I will eat all of it in one sitting.
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.
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Total: 28 Minutes
- 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
- 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
- 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.
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