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Shredded Brussels Sprouts with Bacon & Onions

October/November 2006

Your rating: None Average: 3.4 (18 votes)

A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts—the results may even win over sprout skeptics.



READER'S COMMENT:
"We love this recipe. We've been making it for a couple years now and even diehard Brussel Sprout haters love it. "
Shredded Brussels Sprouts with Bacon & Onions Recipe

Makes: 6 servings, 1/2 cup each

Active Time:

Total Time:

Ingredients

  • 2 slices bacon
  • 1 small yellow onion, thinly sliced
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 teaspoon Dijon mustard
  • 1 pound Brussels sprouts, trimmed, halved and very thinly sliced
  • 1 tablespoon cider vinegar

Preparation

  1. Cook bacon in a large skillet over medium heat, turning once, until crisp, 5 to 7 minutes. Drain on a paper towel. Crumble.
  2. Add onion and salt to the drippings in the pan. Cook over medium heat, stirring often, until tender and browned, about 3 minutes. Add water and mustard and scrape up any browned bits. Add Brussels sprouts and cook, stirring often, until tender, 4 to 6 minutes. Stir in vinegar and top with the crumbled bacon.

Nutrition

Per serving: 47 calories; 1 g fat (0 g sat, 0 g mono); 2 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 171 mg sodium; 292 mg potassium.

Nutrition Bonus: Vitamin K (145% daily value), Vitamin C (70% dv).

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable


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Recipe Categories

Servings
6
Main Ingredient
Pork
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Fall
Winter
Type of Dish
Side dish, vegetable
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
30 minutes or less
Publication
October/November 2006
20 minute dinner recipes
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