Birds Eye® Brussels Sprouts with Bacon
Compliment with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.
Yield: 3 servings
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- 1 bag (12 oz) Steamfresh® Brussels Sprouts, cooked according to package directions
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 2 teaspoons olive oil
- 1 slice cooked bacon, crumbled
- 1. Toss brussels sprouts, vinegar, brown sugar, olive oil and bacon together in a 2-quart nonstick saucepan.
- 2. Cook over MEDIUM heat until heated through.
- 3. Season with fresh ground black pepper.
- Serving Suggestion: Serve with rosemary roast pork and Birds Eye® Primavera Vegetable Risotto.
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Birds Eye® Brussels Sprouts with Bacon Recipe at a Glance
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