Everyone loves Brussels sprouts when they're drizzled in a tangy-sweet sauce. Plus, bacon! Serve with chicken, pork or steak and roasted potatoes. Source: EatingWell Magazine, November/December 2017

Carolyn Malcoun


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; total fat 4g 6% DV; saturated fat 1.8g; cholesterol 10mg 3% DV; sodium 199mg 8% DV; potassium 514mg 14% DV; carbohydrates 23.8g 8% DV; fiber 4.8g 19% DV; sugar 14g; protein 5.7g 11% DV; exchange other carbs 2; vitamin a iu 832IU; vitamin c 90mg; folate 71mcg; calcium 54mg; iron 2mg; magnesium 31mg.