Shredded Brussels Sprouts with Bacon & Onions

Shredded Brussels Sprouts with Bacon & Onions

2 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 2 slices bacon
  • 1 small yellow onion, thinly sliced
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 teaspoon Dijon mustard
  • 1 pound Brussels sprouts, trimmed, halved and very thinly sliced
  • 1 tablespoon cider vinegar


  • Active

  • Ready In

  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: 1/2 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
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable

Reviews 2

October 04, 2015
profile image
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
profile image
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.