Shredded Brussels Sprouts with Bacon & Onions

Shredded Brussels Sprouts with Bacon & Onions

4 Reviews
From: EatingWell Magazine, October/November 2006

A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts—the results may even win over sprout skeptics.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 slices bacon
  • 1 small yellow onion, thinly sliced
  • ¼ teaspoon salt
  • ¾ cup water
  • 1 teaspoon Dijon mustard
  • 1 pound Brussels sprouts, trimmed, halved and very thinly sliced
  • 1 tablespoon cider vinegar


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  1. Cook bacon in a large skillet over medium heat, turning once, until crisp, 5 to 7 minutes. Drain on a paper towel. Crumble.
  2. Add onion and salt to the drippings in the pan. Cook over medium heat, stirring often, until tender and browned, about 3 minutes. Add water and mustard and scrape up any browned bits. Add Brussels sprouts and cook, stirring often, until tender, 4 to 6 minutes. Stir in vinegar and top with the crumbled bacon.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 33 calories; 0 g fat(0 g sat); 2 g fiber; 7 g carbohydrates; 2 g protein; 42 mcg folate; 0 mg cholesterol; 2 g sugars; 0 g added sugars; 480 IU vitamin A; 40 mg vitamin C; 30 mg calcium; 1 mg iron; 123 mg sodium; 237 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable

Reviews 4

February 06, 2018
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By: Doug King
quite decent actually. I'm not a huge lover of sprouts so I always look for another way to use them. This works pretty well.....
January 20, 2017
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By: margison79
Very good and easy to make. Even my husband who hates Brussel sprouts liked this version. I did add a little more salt than called for and pepper.
October 04, 2015
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By: EatingWell User
Not so good I made this exactly as instructed, and the vinegar ruined it. I think it would have been great up until that point. It tasted like hot coleslaw. Gross. Pros: BACON Cons: too much vinegar
October 18, 2010
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By: EatingWell User
We love this recipe. We've been making it for a couple years now and even diehard Brussel Sprout haters love it.
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