Nutrition per serving may change if servings are adjusted.
4 pieces center-cut bacon, sliced
1 cup sliced shallots
1½ pounds Brussels sprouts, trimmed and halved (quartered, if large)
2 cups apple cider
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon cider vinegar
1 tablespoon butter
Cook bacon in a large skillet over medium heat until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate.
Add shallots to the bacon drippings and cook on medium-high, stirring often, until lightly browned, 2 to 3 minutes. Add Brussels sprouts and cook, stirring, for 1 minute. Add cider, salt and pepper; simmer, stirring often, until tender, 8 to 10 minutes. Transfer the vegetables to a serving bowl with the slotted spoon.
Increase heat to high. Add vinegar to the pan, bring to a boil and cook until the liquid is syrupy, 5 to 7 minutes. Remove from heat and stir in butter. Drizzle the sauce over the vegetables and sprinkle with the bacon.
144 calories;4 g fat(2 g sat); 5 g fiber; 24 g carbohydrates; 6 g protein; 71 mcg folate; 10 mg cholesterol; 14 g sugars; 0 g added sugars; 832 IU vitamin A; 90 mg vitamin C; 54 mg calcium; 2 mg iron; 199 mg sodium; 514 mg potassium