Rating: 4 stars
12 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 5
  • 5 star values: 5

Braise the Brussels sprouts and toast the breadcrumbs up to a day ahead. Then assemble and reheat before serving.

Julianna Grimes
Recipe by Cooking Light November 2010

Gallery

Jonny Valiant; Styling: Deborah Williams

Recipe Summary

total:
36 mins
Yield:
6 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler.

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  • Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings; crumble. Increase heat to medium-high. Add shallots to drippings in pan; sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water; bring to a boil. Cover pan loosely with aluminum foil; cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with 1/4 teaspoon salt and pepper; toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.

  • Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining 1/4 teaspoon salt to pan; sauté for 2 minutes or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.

Nutrition Facts

133 calories; fat 5.8g; saturated fat 3.2g; mono fat 1.1g; poly fat 0.3g; protein 5.9g; carbohydrates 17.9g; fiber 4.6g; cholesterol 14mg; iron 2.1mg; sodium 280mg; calcium 57mg.
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