Brussels Sprouts with Bacon Vinaigrette Recipe

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Brussels Sprouts with Bacon Vinaigrette Recipe

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I'd never tried Brussels sprouts until I made this salad. It won me over and even charmed my family. Bacon and apples spruce up the flavor. —Stephanie Gates, Waterloo, Iowa

Recommended: Top 10 Grilled Vegetable Recipes

MAKES:

12 servings

TOTAL TIME:

Prep: 40 min. Cook: 10 min. + chilling

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VERIFIED BY Taste of Home Test Kitchen

CONTEST WINNER

MAKES:

12 servings

TOTAL TIME:

Prep: 40 min. Cook: 10 min. + chilling

Ingredients

3 pounds fresh Brussels sprouts
10 bacon strips, chopped
1 medium red onion, halved and thinly sliced
2/3 cup white wine vinegar
1/3 cup honey
1/4 cup Dijon mustard
2 medium apples, thinly sliced

Directions

Trim Brussels sprouts. Using a knife or the slicing blade on a food processor, thinly slice sprouts. Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan.
Add onion to drippings; cook and stir over medium-high heat 3-5 minutes or until tender. Stir in vinegar, honey and mustard. Cook and stir 1 minute. Add bacon and apples to Brussels sprouts. Drizzle with onion mixture; toss to coat. Refrigerate at least 3 hours before serving. Yield: 12 servings (1 cup each).

Originally published as Brussels Sprouts with Bacon Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p22

Nutritional Facts

1 cup: 166 calories, 7g fat (3g saturated fat), 11mg cholesterol, 274mg sodium, 21g carbohydrate (13g sugars, 5g fiber), 6g protein.

3 pounds fresh Brussels sprouts
10 bacon strips, chopped
1 medium red onion, halved and thinly sliced
2/3 cup white wine vinegar
1/3 cup honey
1/4 cup Dijon mustard
2 medium apples, thinly sliced

Trim Brussels sprouts. Using a knife or the slicing blade on a food processor, thinly slice sprouts. Transfer to a large bowl. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1/4 cup in pan.
Add onion to drippings; cook and stir over medium-high heat 3-5 minutes or until tender. Stir in vinegar, honey and mustard. Cook and stir 1 minute. Add bacon and apples to Brussels sprouts. Drizzle with onion mixture; toss to coat. Refrigerate at least 3 hours before serving. Yield: 12 servings (1 cup each).

Originally published as Brussels Sprouts with Bacon Vinaigrette in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p22

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