Fall/Winter
1. Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.
2. Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until brown but not crisp, 3 to 6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.
3. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until soft but not browned, reducing the heat if necessary, about 4 minutes. Stir in thyme (or savory) sprigs, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through, about 3 minutes. Remove the herb sprigs. Add the bacon, thyme (or savory) leaves and lemon juice, if using, and toss.
Active Time: 35 minutes
Total Time: 35 minutes
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Serving Size: 1 Serving (140g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 118 | ||
Calories from Fat: 61 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.7g | 9 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 7.6mg | 2 % | |
Sodium 122mg | 4 % | |
Potassium 482.3mg | 13 % | |
Total Carbohydrate 11.6g | 3 % | |
Dietary Fiber 4.5g | 18 % | |
Sugars, other 7.1g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 118
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