Bacon lends a wonderful salty flavor while balsamic vinegar adds a hint of spicy tang. Who knew Brussels sprouts could taste so good? Paula Young -Tiffin, Ohio
- 3 bacon strips
- 1-1/4 pounds fresh or frozen Brussels sprouts, thawed, quartered
- 1 large onion, chopped
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons balsamic vinegar
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. Crumble bacon and set aside.
- In the same pan, saute Brussels sprouts and onion in reserved drippings until crisp-tender. Add the water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 4-5 minutes or until Brussels sprouts are tender. Stir in bacon and vinegar. Yield: 6 servings.
Originally published as Brussels Sprouts with Bacon in Healthy Cooking April/May 2009, p43
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