Brussels Sprouts with Tomato, Olives, and Bacon

Brussels sprouts are an excellent source of vitamins A and C and a good source of the mineral, iron.

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 133
  • Fat: 2.9g
  • Saturated fat: 0.6g
  • Protein: 7.6g
  • Carbohydrate: 21.8g
  • Cholesterol: 4mg
  • Iron: 2.3mg
  • Sodium: 602mg
  • Calories from fat: 20%
  • Fiber: 6.1g
  • Calcium: 100mg


  • 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


  1. Partially thaw Brussels sprouts in microwave at HIGH 3 1/2 minutes; cut sprouts in half. Set aside.
  2. 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.
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