Brussels Sprouts with Bacon and Cider Vinegar

Brussels Sprouts with Bacon and Cider Vinegar

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From: Diabetic Living Magazine

Brussels sprouts are a perfect side-dish to any meal, especially when they are drizzled in honey and topped with bacon.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • 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

Preparation

  • Prep

  • Ready In

  1. 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.
  2. In same skillet cook bacon over medium 5 to 6 minutes or until crisp. Drain bacon on paper towels; drain fat from skillet.
  3. 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.
  4. 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.

Nutrition information

  • Serving size: ¾ cup each
  • Per serving: 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
  • Nutrition Bonus: Vitamin C (163% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 2 vegetables, 1 fat, ½ other carbohydrate

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