Brussels Sprouts with Bacon and Onion
Fresh Brussels sprouts bathed in a savory bacon and onion pan sauce with a splash of tangy cider vinegar.
2 pounds fresh Brussels sprouts, trimmed*
1 teaspoon kosher or sea salt
4 slices smoked bacon, diced
1 medium onion, chopped
6 tablespoons butter - divided use
1/4 teaspoon freshly ground black pepper
2 tablespoons cider vinegar
- Heat large pot of water to boiling. Add salt and Brussels sprouts and cook just until tender, about 8 minutes. (Or follow directions on package for frozen sprouts.)
- Drain and cool sprouts under running water. Cut each in half through the stem end.
- Heat large heavy skillet over medium high heat. Add bacon and fry until golden brown. Transfer to paper towels to drain. Pour off all but 3 tablespoons fat.
- Add onions and 1 tablespoon butter to skillet; cook over medium heat until softened, about five minutes. Remove onions with slotted spoon. Pour off fat and wipe out skillet.
- Add remaining 5 tablespoons butter to skillet and heat over medium heat. Add sprouts and cook until lightly browned, about ten minutes. Add bacon and onions. Season to taste with salt and pepper. Sprinkle with vinegar and heat through. Serve hot.
Makes 10 servings.
*Or use 2 (16-ounce) packages frozen brussels sprouts.
Nutritional Information Per Serving (1/10 of recipe): 175.4 calories; 71% calories from fat; 14.0g total fat; 28.7mg cholesterol; 386.8mg sodium; 407.8mg potassium; 9.7g carbohydrates; 3.6g fiber; 2.5g sugar; 6.0g net carbs; 5.0g protein.