Dinner
Brussels Sprouts with Bacon and Cider Vinegar
Brussels sprouts soak up a glossy sweet-tart glaze of cider vinegar, honey, and mustard while mingling with smoky bacon, shallot, and garlic. Each bite delivers crisp-tender sprouts and rich, tangy flavor.
- Total
- 55 min
- Prep
- 30 min
- Cook
- 25 min
- Serves
- 8
Nutrition per Serving
- Calories
- 130
- Protein
- 6g
- Carbs
- 16g
- Fat
- 6g
- Fiber
- 5g
- Sugar
- 7g
- Sodium
- 168mg
Ingredients
- 2 lb Brussels sprouts, trimmed and halved
- 1 cup water
- 1/2 tsp kosher salt
- 4 slices center-cut bacon, chopped
- 3 tbsp olive oil
- 2 tbsp finely chopped shallot
- 4 clove garlic, minced
- 1/4 cup cider vinegar (see Tip)
- 2 tbsp honey
- 2 tsp whole-grain mustard
- 1/2 tsp black pepper
Instructions
- In a 12-inch skillet combine Brussels sprouts, water and 1/4 teaspoon of salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 7 minutes or until tender. Drain in a colander.
- In same skillet cook bacon over medium 5 to 6 minutes or until crisp. Drain bacon on paper towels; drain fat from skillet.
- Add oil, shallot and garlic to skillet; cook 3 to 4 minutes or until shallot is tender. Whisk in vinegar, 1 tablespoon honey, mustard, pepper and the remaining 1/4 teaspoon salt. Cook, uncovered, 6 to 8 minutes or until slightly thick. Stir in sprouts; heat through.
- Sprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey.