Oxmoor House
Hands-On Time:
28 Mins
Total Time:
28 Mins
Serves 7 (serving size: 1/2 cup)

It's funny how we are all raised with food prejudices. My parents told me Brussels sprouts were awful, so I assumed they were! Then I had them for the first time prepared like this, and I was in heaven. And guess what? So were my kids. Loaded with bits of crispy bacon and shallots, they're sweet and caramelized and everything you could ask for in a side dish. Give this underrated vegetable a try–you just might change your mind, too.

How to Make It

Step 1

Cook bacon in a large nonstick skillet over medium heat 3 minutes, stirring often. Using a slotted spoon, remove bacon, reserving drippings in pan; drain bacon. Add shallots to drippings in pan; sauté 1 to 2 minutes or until lightly browned. Add butter and Brussels sprouts; sauté 3 minutes. Add broth; sauté 2 minutes. Stir in vinegar.

Step 2

Remove pan from heat; stir in pepper, and sprinkle with bacon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

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