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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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