Nutrition per serving may change if servings are adjusted.
2 pounds Brussels sprouts, trimmed and halved
1 cup water
½ teaspoon kosher salt
4 slices center-cut bacon, chopped
3 tablespoons olive oil
2 tablespoons finely chopped shallot
4 cloves garlic, minced
¼ cup cider vinegar (see Tip)
2 tablespoons honey
2 teaspoons whole-grain mustard
½ teaspoon black pepper
In a 12-inch skillet combine Brussels sprouts, water and ¼ teaspoon of salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 7 minutes or until tender. Drain in a colander.
In same skillet cook bacon over medium 5 to 6 minutes or until crisp. Drain bacon on paper towels; drain fat from skillet.
Add oil, shallot and garlic to skillet; cook 3 to 4 minutes or until shallot is tender. Whisk in vinegar, 1 tablespoon honey, mustard, pepper and the remaining ¼ teaspoon salt. Cook, uncovered, 6 to 8 minutes or until slightly thick. Stir in sprouts; heat through.
Sprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey.
Tip: If desired, you can substitute red wine vinegar for cider vinegar.
130 calories;6 g fat(1 g sat); 4 g fiber; 16 g carbohydrates; 6 g protein; 70 mcg folate; 4 mg cholesterol; 7 g sugars; 4 g added sugars; 856 IU vitamin A; 98 mg vitamin C; 53 mg calcium; 2 mg iron; 168 mg sodium; 465 mg potassium
Vitamin C (163% daily value)
Carbohydrate Servings: 1
Exchanges: 2 vegetables, 1 fat, ½ other carbohydrate