Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:8Yield:8 servingsJump to Nutrition Facts

Prep Time:30 minsAdditional Time:10 minsTotal Time:40 minsServings:8Yield:8 servings

Prep Time:30 mins

Prep Time:

30 mins

Additional Time:10 mins

Additional Time:

10 mins

Total Time:40 mins

Total Time:

40 mins

Servings:8

Servings:

8

Yield:8 servings

Yield:

8 servings

Jump to Nutrition Facts

Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

an image of the ingredients used to make Brussels Sprouts with Bacon and Cider Vinegar

Cook Mode(Keep screen awake)Ingredients2poundsBrussels sprouts, trimmed and halved1cupwater½teaspoonkosher salt4slicescenter-cut bacon, chopped3tablespoonsolive oil2tablespoonsfinely chopped shallot4clovesgarlic, minced¼cupcider vinegar (see Tip)2tablespoonshoney2teaspoonswhole-grain mustard½teaspoonblack pepper

Cook Mode(Keep screen awake)

Ingredients

2poundsBrussels sprouts, trimmed and halved

1cupwater

½teaspoonkosher salt

4slicescenter-cut bacon, chopped

3tablespoonsolive oil

2tablespoonsfinely chopped shallot

4clovesgarlic, minced

¼cupcider vinegar (see Tip)

2tablespoonshoney

2teaspoonswhole-grain mustard

½teaspoonblack pepper

DirectionsIn 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.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoIn 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.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoSprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoTipsTip: If desired, you can substitute red wine vinegar for cider vinegar.Originally appeared: Diabetic Living Magazine

Directions

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.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoIn 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.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoSprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey.Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel GrecoTipsTip: If desired, you can substitute red wine vinegar for cider vinegar.

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.

an image of the brussels sprouts drained 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.

an image of the oil, shallots, and garlic cooking in a skillet

Sprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey.

an overhead shot of the Brussels Sprouts with Bacon and Cider Vinegar in a green bowl

Tips

Tip: If desired, you can substitute red wine vinegar for cider vinegar.

Originally appeared: Diabetic Living Magazine

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Nutrition Facts(per serving)130Calories6gFat16gCarbs6gProtein

Nutrition Facts(per serving)

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.