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

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2017


Recipe Summary

35 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

144 calories; protein 5.7g 11% DV; carbohydrates 23.8g 8% DV; dietary fiber 4.8g 19% DV; sugars 14g; fat 4g 6% DV; saturated fat 1.8g 9% DV; cholesterol 9.7mg 3% DV; vitamin a iu 831.8IU 17% DV; vitamin c 90.1mg 150% DV; folate 71.5mcg 18% DV; calcium 54.4mg 5% DV; iron 1.8mg 10% DV; magnesium 30.8mg 11% DV; potassium 513.6mg 14% DV; sodium 198.5mg 8% DV.