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

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • In a 12-inch skillet combine Brussels sprouts, water and 1/4 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 1/4 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.

Nutrition Facts

130 calories; 6.3 g total fat; 1.1 g saturated fat; 4 mg cholesterol; 168 mg sodium. 465 mg potassium; 15.5 g carbohydrates; 4.5 g fiber; 7 g sugar; 5.5 g protein; 856 IU vitamin a iu; 98 mg vitamin c; 70 mcg folate; 53 mg calcium; 2 mg iron; 28 mg magnesium; 4 g added sugar;

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Rating: 5 stars
Best brussel sprout recipe we've ever had. Made it Keto by using monk fruit extract vs honey. Delicious!!! Read More