Sautéed Brussels Sprouts with Bacon

Photo: John Autry; Styling: Leigh Ann Ross

Brussel sprouts combine with bacon to create one delicious and quick-cooking side dish.

Yield: 4 servings (serving size: about 1 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 81
  • Fat: 1.5g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.1g
  • Carbohydrate: 13.7g
  • Fiber: 4.9g
  • Cholesterol: 4mg
  • Iron: 1.8mg
  • Sodium: 101mg
  • Calcium: 58mg

Ingredients

  • 3 slices center-cut bacon, finely chopped
  • 1/4 teaspoon dried thyme
  • 1 1/2 cups presliced onion
  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1 pound Brussels sprouts, trimmed and halved

Preparation

  1. 1. Heat a large skillet over medium-high heat. Add bacon; cook 7 minutes or until crisp. Remove bacon from pan with a slotted spoon; drain.
  2. 2. Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Sprinkle with bacon.
  3. Lemon and Pecan variation: Omit bacon; use 1 teaspoon olive oil in place of bacon drippings. Substitute 1 cup prechopped onion for sliced onion. To finish, stir in 1/4 cup chopped pecans, 2 teaspoons grated lemon rind, 1 tablespoon fresh lemon juice, and 1/4 teaspoon black pepper. Yield: 4 servings. CALORIES 132; FAT 6.7g (sat 0.7g); SODIUM 36mg
  4. Sesame, Garlic, and Ginger variation: Omit bacon and thyme; use 1 tablespoon dark sesame oil in place of drippings. Use 1 cup chopped onion; add 2 teaspoons minced ginger and 1 minced garlic clove. To finish, add 1/4 cup sliced green onions and 1 tablespoon lower-sodium soy sauce. Yield: 4 servings. CALORIES 107; FAT 4g (sat 0.5g); SODIUM 181mg
  5. Garlic and Pecorino variation: Omit bacon; use 1 teaspoon olive oil in place of drippings. Use 1 cup prechopped onion; add 6 sliced garlic cloves. To finish, add 1/4 teaspoon black pepper and 1/8 teaspoon salt. Sprinkle with 2 tablespoons shaved pecorino Romano cheese. Yield: 4 servings. CALORIES 115; FAT 4.7g (sat 1.1g); SODIUM 156mg
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