Cider-Braised Brussels Sprouts with Bacon

Cider-Braised Brussels Sprouts with Bacon

0 Reviews
From: EatingWell Magazine, November/December 2017

Everyone loves Brussels sprouts when they're drizzled in a tangy-sweet sauce. Plus, bacon! Serve with chicken, pork or steak and roasted potatoes.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.

Nutrition information

  • Serving size: about ⅔ cup
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (150% daily value)
  • Carbohydrate Servings:
  • Exchanges: ½ fruit, 2½ vegetable, ½ fat

Reviews 0