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Fresh herbs, onion and bacon sauté alongside Brussels sprouts in this easy vegetable side dish recipe. This savory dish is delicious in the fall and winter months, when Brussels sprouts are in season. If you can find them still attached to the stalk, don't be intimidated--buy them, as they're likely more fresh. Recipe adapted from The Art of Simple Food by Alice Waters.

Source: EatingWell Magazine, November/December 2009

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

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 Facts

about 3/4 cup
77 calories; protein 4.3g; carbohydrates 10.3g; dietary fiber 3.5g; sugars 2.8g; fat 3.1g; saturated fat 0.7g; cholesterol 2.8mg; vitamin a iu 970.7IU; vitamin c 78.1mg; folate 77.2mcg; calcium 49.5mg; iron 1.6mg; magnesium 27.5mg; potassium 429.9mg; sodium 302.6mg; thiamin 0.2mg.

1 vegetable, 1 fat

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