Brussels sprouts with bacon and shallots
SmartPoints® value per serving
If you think you don't like Brussels sprouts (or you are certain your kids won't eat them), but your fears to rest. This is the recipe that will make you a fan and your children gobble down every last sprout. Yes, you can eat bacon and lose weight. Just a few pieces are all it takes to give an incredible smoky flavor to this sauté. Caramelized shallots add a pleasing sweetness that tempers the natural bitterness of Brussels sprouts while the splash of vinegar adds a bright note.
4 slice(s), cut in thin strips
2 medium, chopped
Uncooked Brussels sprouts
1 pound(s), trimmed and sliced (about 8 cups)
¼ tsp, freshly ground
- In a large nonstick skillet over medium heat, cook bacon, stirring frequently, until crisp, about 5 minutes; remove to paper towels with a slotted spoon to drain.
- Remove and discard all but 2 tablespoons bacon fat from skillet; place skillet back over medium heat. Add shallots; cook, stirring often, until almost tender, about 3 minutes.
- Add Brussels sprouts, water, salt and pepper to skillet; increase heat to medium-high and cook, tossing frequently, until sprouts are crisp-tender and golden in spots, about 8 minutes. Stir in vinegar and bacon; remove from heat. Yields about 2/3 cup per serving.