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Steps
1
In 12-inch nonstick skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Add Brussels sprouts and shallots to drippings in skillet; cook over medium-high heat, stirring occasionally, until browned.
2
Add broth to skillet. Heat to boiling; reduce heat. Cover; simmer 5 to 10 minutes. Stir in syrup, salt and pepper. Cook uncovered over medium-high heat 2 to 4 minutes, stirring frequently, until Brussels sprouts are glazed. Sprinkle with bacon and pecans.
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Prep fresh Brussels sprouts in advance and store in a resealable food-storage plastic bag in the refrigerator up to a day ahead.
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Nutrition Facts
Serving Size:1 Serving
Calories
151
Total Fat
8g
0%
Saturated Fat
1g
0%
Sodium
403mg
0%
Total Carbohydrate
17g
0%
Dietary Fiber
3g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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