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Name: Best-Ever Brussels Sprouts
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 ts Snipped green onion tops or; Cut into 1/4" dice; 1/2 lb Lean slab bacon; rind; 1 1/4 lb Fresh brussels sprouts; 1 tb Unsalted butter; 1 tb olive oil; 3 Carrots; scraped, diced

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INGREDIENTS

2 ts Snipped green onion tops or
Cut into 1/4" dice
1/2 lb Lean slab bacon; rind
1 1/4 lb Fresh brussels sprouts
1 tb Unsalted butter
1 tb olive oil
3 Carrots; scraped, diced

Servings

INSTRUCTIONS

Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts lengthwise; cut into strips. Heat oil and butter together in a heavy pot. Add bacon; cook over medium-low heat until it renders the fat and turns golden, about 5 minutes. If desired, drain some fat. (If you cant find lean slab bacon, cut down on the quantity of bacon and drain off most of the drippings.) Add carrots and stir to coat with fat. Cook, stirring often, until carrots begin to soften, about 5 minutes. Add sliced sprouts; toss well. Cook, stirring, until they are crisp-tender, 5 minutes. Sprinkle with onion tops and serve. Yield: 4 to 6 servings. Recipe Source: St. Louis Post-Dispatch - 11-23-1998 This recipe was printed in "Sheila Lukins U.S.A. Cookbook" (Workman Publishing, 1997, $19.95 softcover) By Joyce Rosencrans Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

NOTES

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Best-Ever Brussels Sprouts

2 ts Snipped green onion tops or
 Cut into 1/4" dice
1/2 lb Lean slab bacon; rind
1 1/4 lb Fresh brussels sprouts
1 tb Unsalted butter
1 tb olive oil
3 Carrots; scraped, diced

Trim stem ends off sprouts; remove tough outer leaves. Halve sprouts  lengthwise; cut into strips. Heat oil and butter together in a heavy  pot. Add bacon; cook over medium-low heat until it renders the fat  and turns golden, about 5 minutes. If desired, drain some fat. (If  you cant find lean slab bacon, cut down on the quantity of bacon and  drain off most of the drippings.) Add carrots and stir to coat with  fat. Cook, stirring often, until carrots begin to soften, about 5  minutes. Add sliced sprouts; toss well. Cook, stirring, until they  are crisp-tender, 5 minutes. Sprinkle with onion tops and serve.  Yield: 4 to 6 servings.    Recipe Source: St. Louis Post-Dispatch - 11-23-1998 This recipe was  printed in "Sheila Lukins U.S.A. Cookbook" (Workman Publishing,  1997, $19.95 softcover) By Joyce Rosencrans    Formatted for MasterCook by Susan Wolfe - swolfe1@prodigy.net

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Nutrition

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Serving Size: 1 Serving (221g)
Recipe Makes: 4 servings

Calories: 221
Calories from Fat: 167 (76%)

Amt Per Serving		% DV

	Total Fat 18.5g	25 %
	Saturated Fat 11.1g	56 %
	Monounsaturated Fat 5.1g
	Polyunsanturated Fat 1g
Cholesterol 45.8mg		14 %
Sodium 37.8mg		1 %
Potassium 556.5mg		15 %
Total Carbohydrate 12.7g		4 %
	Dietary Fiber 5.4g	22 %
	Sugars, other 7.3g
Protein 5g		7 %
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.

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Calories per serving: 221

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