Brussels sprouts and bacon come together in this wonderful side dish that is ready in 25 minutes.
lb fresh Brussels sprouts, trimmed, thinly sliced
shallots, thinly sliced
cup vegetable or chicken broth
teaspoon chopped fresh thyme leaves
can (2.8 oz) French-fried onions
In 12-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Reserve drippings in skillet.
Cook Brussels sprouts and shallots in drippings 8 minutes over medium heat, stirring frequently, until lightly browned and tender. Stir in reserved bacon, broth, thyme, salt and pepper. Remove from heat. Sprinkle with onions. Serve immediately.
Trim and thinly slice Brussels sprouts a day ahead. Seal them in a large resealable food-storage plastic bag and refrigerate.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Vegetable; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.