Bacon-Mushroom Brussels Sprouts Recipe

5 1 1
Bacon-Mushroom Brussels Sprouts Recipe
Bacon-Mushroom Brussels Sprouts Recipe photo by Taste of Home
Publisher Photo

Bacon-Mushroom Brussels Sprouts Recipe

Read Reviews
5 1 1
Publisher Photo
I discovered this recipe while watching a cooking show some years ago. The first time I served it, my guests raved and were surprised when I told them it was brussels sprouts. —Tangee Zayas-Thaler Silver Lake, Ohio
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
2-3 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 2 cups brussels sprouts, halved
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cut into 1/2-inch pieces
  • 1/2 cup finely chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm.
In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon. Yield: 2-3 servings.
Originally published as Bacon-Mushroom Brussels Sprouts in Reminisce Extra August 2004, p52

Nutritional Facts

1 cup: 166 calories, 13g fat (5g saturated fat), 15mg cholesterol, 456mg sodium, 8g carbohydrate (3g sugars, 3g fiber), 5g protein.

  • 2 cups brussels sprouts, halved
  • 3 Jones Dairy Farm Dry-Aged Bacon strips, cut into 1/2-inch pieces
  • 1/2 cup finely chopped onion
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Place brussels sprouts in a saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender. Drain and keep warm.
  2. In a skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and mushrooms in the drippings for 3-5 minutes or until tender.
  3. Add the broth, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 3-4 minutes or until broth is reduced by half. Stir in brussels sprouts and bacon. Yield: 2-3 servings.
Originally published as Bacon-Mushroom Brussels Sprouts in Reminisce Extra August 2004, p52

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forBacon-Mushroom Brussels Sprouts

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
annrms User ID: 2649709 245152
Reviewed Mar. 9, 2016

"YUM to the 10th degree is this recipe. It's the best Brussels sprouts medley I have ever made. I cooked the sprouts for 6 minutes because we like them more al dente. I used a few more mushrooms because I wanted to use them up. This is definitely a keeper!!!"

Loading Image