Brussels Sprouts with Bacon Recipe
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
- 1. 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.
- 2. 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.
2/3 cup equals 90 calories, 4 g fat (1 g saturated fat), 6 mg cholesterol, 200 mg sodium, 11 g carbohydrate, 4 g fiber, 5 g protein. Diabetic Exchanges: 2 vegetable, 1 fat.
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