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Brussels Sprouts and Bacon

  Makes 6 servings, 1/2 cup each
  Prep Time: 30 minutes
  Total Time: 30 minutes
  Ease of Preparation: Easy
  3 slices low sodium bacon
  1 small yellow onion, thinly sliced
  3/4 cup reduced sodium, vegetable broth
  1 teaspoon Dijon mustard
  1 pound Brussels sprouts, trimmed, halved and very thinly sliced (see Tricks)

1. Cook bacon in a large skillet over medium heat, until crisp, 5 to 7 minutes. Drain on a paper towel. Crumble.

2. Remove most of drippings leaving about 1 tablespoon, add onion to the drippings in the pan. Cook over medium heat, until tender and browned, about 3 minutes. Add broth and mustard, scrape up any browned bits. Add shredded Brussels sprouts and cook, stirring often, until tender, 4 to 6 minutes. Top with the crumbled bacon.

Tips & Tricks

Trick: Put Brussels Sprouts through the shredder attachment in a food processor to make quick work of the shredding.

Nutritional Notes: per serving: calories 62; fat 2g (sat 0.6g, mono 0g, poly 0g); iron <.5mg; cholesterol 2.5mg; calcium 25mg; carbohydrate 7.5g; sodium 103mg; protein 3g; fiber 3g

Nutrition Bonus: Vitamin A: 8% daily value; Vitamin C: 110% dv; Calcium: 2% dv; Iron: 0% dv