Sweet & Sour Brussels Sprouts Recipe

Sweet & Sour Brussels Sprouts Recipe photo by Taste of Home

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This side dish has a nice sweet-and-sour balance, and bacon adds a tasty accent. Sprout lovers will definitely approve of this flavorful treatment. —Barbara McCalley, Allison Park, Pennsylvania

This recipe is:

Diabetic Friendly

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Sweet & Sour Brussels Sprouts Recipe

Prep: 10 min. Cook: 25 min.

Yield: 16 Servings

10 25 35

Ingredients

1/2 pound sliced bacon, diced
4 packages (16 ounces each) frozen brussels sprouts, thawed
1 medium onion, finely chopped
1/3 cup cider vinegar
3 tablespoons sugar
1-1/2 teaspoons salt
1/2 teaspoon ground mustard
1/8 teaspoon pepper

Directions

In a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain.
In the drippings, saute brussels sprouts and onion until crisp-tender. Add the vinegar, sugar, salt, mustard and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until sprouts are tender. Stir in bacon. Yield: 16 servings.

Nutritional Facts 3/4 cup equals 126 calories, 7 g fat (2 g saturated fat), 10 mg cholesterol, 351 mg sodium, 12 g carbohydrate, 5 g fiber, 6 g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.

Originally published as Sweet & Sour Brussels Sprouts in Taste of Home October/November 2008, p53

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Sweet & Sour Brussels Sprouts

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(1-1) of 1 reviews

Reviewed on Oct. 24, 2011 by carrie carney

These are REALLY good. I actually think they taste better after a day or two-- flavors have more time to meld or something. A great "make ahead" for Thanksgiving. I could eat a whole bowl of these and I am not a hug fan of brussel sprouts...