Sweet-And-Sour Brussels Sprouts With Bacon
More From Oxmoor House
- Calories: 67
- Fat: 2.0g
- Saturated fat: 0.7g
- Protein: 4.0g
- Carbohydrate: 10.2g
- Fiber: 3.5g
- Cholesterol: 4mg
- Iron: 1.2mg
- Sodium: 275mg
- Calcium: 37mg
- 1 1/4 pounds fresh Brussels sprouts, trimmed and halved lengthwise
- 3 slices lower sodium bacon
- 2 tablespoons dark brown sugar
- 3 tablespoons white wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Place Brussels sprouts in a large nonstick skillet; add water to cover. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Drain; cover and keep warm. Set aside.
- Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from skillet; crumble and set aside. Pour excess fat from skillet, reserving any brown bits; discard fat.
- Add sugar, vinegar, salt, and pepper to skillet, stirring to dissolve sugar. Return Brussels sprouts to skillet, and cook until thoroughly heated. Stir in reserved bacon.
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