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Company Brussels Sprouts Recipe
Company Brussels Sprouts Recipe photo by Taste of Home

Company Brussels Sprouts Recipe

Publisher Photo
Want to serve an extra-special vegetable side dish? This tempting recipe might just do the trick. The combination of flavorful ingredients dresses up ordinary brussels sprouts. Enjoy! — Donald Roberts, Amherst, New Hampshire
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 4 bacon strips, diced
  • 12 brussels sprouts, trimmed and halved
  • 1 medium onion, chopped
  • 2 tablespoons minced chives
  • 1 medium carrot, thinly sliced
  • 10 pimiento-stuffed olives
  • 1/2 teaspoon dried basil
  • 1/3 cup chicken broth
  • 1 teaspoon olive oil
  • 1/2 teaspoon pepper
  • Pinch salt

Nutritional Facts

1 serving (1 cup) equals 210 calories, 17 g fat (5 g saturated fat), 15 mg cholesterol, 576 mg sodium, 12 g carbohydrate, 4 g fiber, 5 g protein.

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon. Drain, reserving 2 tablespoons drippings.
  2. Add remaining ingredients to the drippings; cook and stir over medium-high heat for 10-15 minutes or until brussels sprouts are crisp-tender. Sprinkle with bacon. Yield: 4 servings.
Originally published as Company Brussels Sprouts in Taste of Home June/July 1993, p35

Nutritional Facts

1 serving (1 cup) equals 210 calories, 17 g fat (5 g saturated fat), 15 mg cholesterol, 576 mg sodium, 12 g carbohydrate, 4 g fiber, 5 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Company Brussels Sprouts

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 31, 2013

"This is a good recipe. My family loves this vegetable and this was a nice variation."

MY REVIEW
Reviewed Nov. 13, 2012

"My sister gave me this recipe quite a while ago and asked me to make it for Thanksgiving. Grudgingly, I did it, because I am not a fan of brussel sprouts. Well, that sure changed. This recipe marries such great flavors and every year, I am specifically asked to bring this dish. Now I make it for other occasions, and it is a hit."

MY REVIEW
Reviewed Nov. 24, 2009

"I modified the recipe by parboiling the brussels sprouts and carrots along with the salt and Mrs. Dash and used bacon bits. The dish was very tasty and I will definitely make it again."

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