Brussels sprouts are an excellent source of vitamins A and C and a good source of the mineral, iron.
1 (16-ounce) package frozen Brussels sprouts
3 slices 40%-less-fat bacon (such as Gwaltney)
1 cup finely chopped onion
1 teaspoon bottled minced garlic
1 (14.5-ounce) can diced tomatoes with roasted garlic, drained
1/3 cup sliced green olives
1/4 teaspoon salt
1/4 teaspoon pepper
How to Make It
Partially thaw Brussels sprouts in microwave at HIGH 3 1/2 minutes; cut sprouts in half. Set aside.
Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; crumble and set aside. Add onion to drippings in pan; sauté 2 minutes. Add garlic; sauté 1 minute. Stir in Brussels sprouts; cook, stirring occasionally, 4 minutes or until mixture is browned. Stir in tomatoes and next 3 ingredients; cook until thoroughly heated. Sprinkle reserved bacon over top.