Sautéed Brussels Sprouts with Bacon

Sautéed Brussels Sprouts with Bacon might be just the side dish you are searching for. This recipe serves 4. For $1.13 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 170 calories, 7g of protein, and 8g of fat. 21 person were impressed by this recipe. If you have water, black pepper, salt, and a few other ingredients on hand, you can make it. It is brought to you by Jessica Gavin. From preparation to the plate, this recipe takes approximately 30 minutes. Overall, this recipe earns a good spoonacular score of 71%. Users who liked this recipe also liked Sautéed Brussels Sprouts with Bacon, Sautéed Brussels Sprouts with Bacon, and Sautéed Brussels Sprouts with Bacon.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

2 slices bacon

black pepper, for seasoning

1/4 cup bread crumbs, (28g)

1 pound brussels sprouts, (454g) trimmed and halved

1/8 teaspoon salt

1/2 teaspoon salt, plus more for seasoning

1/2 cup shallots, (122g) 1/8-inch thick slices

1 tablespoon unsalted butter, (14g)

4 cups water, (60ml)

Equipment:

frying pan

paper towels

pot

Cooking instruction summary:

Melt butter in a skillet over medium-high heat. Add breadcrumbs and saut for 3 to 5 minutes, or until toasted and crisp, stirring frequently. Season with 1/8 teaspoon salt, add more as desired. Transfer breadcrumbs to a sheet tray to allow to cool. Cook bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side. Turn off heat and transfer bacon to a paper towel-lined plate. Reserve the pan with the bacon fat. Allow bacon to cool, and then chop into small pieces. In a medium-sized pot, add water and 1/2 teaspoon salt. Bring the water to a boil. Add Brussels sprouts and cook 5 to 6 minutes, or until tender. Immediately drain the Brussels sprouts and shake to remove the excess water. Turn heat to medium-high on the pan with the bacon fat drippings. Add the shallots and saut for 2 minutes, until tender, stirring occasionally. Push the shallots to the side of the pan, and add the Brussels sprouts. Cook for about 5 minutes, searing each side of the Brussels sprouts until lightly brown. Turn off heat and season with salt and pepper. Add the bacon to the pan and stir to combine. Transfer Brussels sprouts to a serving dish and top with breadcrumb topping right before serving.

 

Step by step:


1. Melt butter in a skillet over medium-high heat.

2. Add breadcrumbs and saut for 3 to 5 minutes, or until toasted and crisp, stirring frequently.

3. Season with 1/8 teaspoon salt, add more as desired.

4. Transfer breadcrumbs to a sheet tray to allow to cool.

5. Cook bacon in a large skillet over medium heat until very crisp, about 3 to 4 minutes per side.

6. Turn off heat and transfer bacon to a paper towel-lined plate. Reserve the pan with the bacon fat. Allow bacon to cool, and then chop into small pieces.

7. In a medium-sized pot, add water and 1/2 teaspoon salt. Bring the water to a boil.

8. Add Brussels sprouts and cook 5 to 6 minutes, or until tender. Immediately drain the Brussels sprouts and shake to remove the excess water.

9. Turn heat to medium-high on the pan with the bacon fat drippings.

10. Add the shallots and saut for 2 minutes, until tender, stirring occasionally. Push the shallots to the side of the pan, and add the Brussels sprouts.

11. Cook for about 5 minutes, searing each side of the Brussels sprouts until lightly brown. Turn off heat and season with salt and pepper.

12. Add the bacon to the pan and stir to combine.

13. Transfer Brussels sprouts to a serving dish and top with breadcrumb topping right before serving.


Nutrition Information:

Quickview
192k Calories
7g Protein
8g Total Fat
24g Carbs
25% Health Score
Limit These
Calories
192k
10%

Fat
8g
13%

  Saturated Fat
3g
22%

Carbohydrates
24g
8%

  Sugar
8g
9%

Cholesterol
14mg
5%

Sodium
523mg
23%

Get Enough Of These
Protein
7g
15%

Vitamin C
194mg
235%

Vitamin K
205µg
196%

Vitamin A
3281IU
66%

Manganese
0.62mg
31%

Vitamin B6
0.61mg
30%

Folate
121µg
30%

Fiber
7g
29%

Potassium
737mg
21%

Vitamin B1
0.31mg
21%

Vitamin E
2mg
15%

Iron
2mg
15%

Phosphorus
144mg
14%

Vitamin B3
2mg
13%

Vitamin B2
0.21mg
12%

Magnesium
46mg
12%

Selenium
6µg
9%

Calcium
79mg
8%

Vitamin B5
0.78mg
8%

Copper
0.14mg
7%

Zinc
1mg
7%

Vitamin B12
0.09µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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