Nutrition per serving may change if servings are adjusted.
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
Cook bacon in a large skillet over medium heat, turning once, until crisp, 5 to 7 minutes. Drain on a paper towel. Crumble.
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.
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