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Sautéed Brussels Sprouts with Bacon & Onions

:  November/December 2009

Your rating: None Average: 4.3 (45 votes)

Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and early winter. If you can find them still attached to the stalk, don’t be intimidated—buy them, as they’re likely more fresh. All you need to do is slice off each sprout with a paring knife. However you find them at the market, this is a delicious way to prepare them. (Recipe adapted from The Art of Simple Food by Alice Waters.)


READER'S COMMENT:
"This recipe is the best I've ever had with Brussel Sprouts. It is to die for. I had it at a friends home for Thanksgiving. I am making it today for my family. I will always make this recipe for Thanksgiving. Thank you! "
Sautéed Brussels Sprouts with Bacon & Onions Recipe

10 servings, about 3/4 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Low sodium | Healthy weight | Heart healthy | Gluten free |

View Our Nutrition Guidelines »

Ingredients

  • 2 1/2 pounds Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 4 sprigs thyme or savory, plus 2 teaspoons leaves, divided
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons lemon juice (optional)

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Preparation

  1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
  2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
  3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1, rinse with cold water; store airtight in the refrigerator for up to 1 day. Finish with Steps 2-3, 15 to 20 minutes before serving.

Nutrition

81 calories; 3 g fat ( 1 g sat , 2 g mono ); 4 mg cholesterol; 10 g carbohydrates; 5 g protein; 3 g fiber; 333 mg sodium; 432 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 fat

Nutrition Note: Vitamin C (130% daily value), Folate & Vitamin A (19% dv).


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Recipe Categories

Health & Diet Considerations
Healthy weight
Low sodium
Low saturated fat
Low cholesterol
Low carbohydrate
Low calorie
Diabetes appropriate
Gluten free
Heart healthy
Type of Dish
Side dish, vegetable
Preparation/ Technique
Saute
Style/Theme
Budget
Make ahead instructions
Entertaining, casual
Ethnic/Regional
American
Season
Winter
Fall
Meal/Course
Dinner

Ease of Preparation
Easy
Holiday
Christmas
Thanksgiving
Publication
November/December 2009
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