1.Wash brussels sprouts, remove outer leaves and bottoms, slice in half.
2.In a large heavy saucepan that has a tight fitting lid, brown bacon until crisp. Remove bacon, leaving fat in the pan.
3.Add brussels sprouts to bacon fat and cook over high heat, stirring frequently, until sprouts have begun to brown.
4.Add cream and a pinch of salt, stir, then cover with a lid and cook over medium low heat until cream is absorbed, about 15 minutes.
5.Add lemon juice to sprouts and stir to combine. Finish by sprinkling parsley and crumbled chopped bacon over the dish.
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|Serving Size: 1 Serving (578g)|
|Recipe Makes: Servings|
|Calories from Fat: 438 (66%)|
|Amt Per Serving||% DV|
|Total Fat 48.6g||65 %|
|Saturated Fat 22.4g||112 %|
|Monounsaturated Fat 17.7g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 119.6mg||37 %|
|Sodium 607.1mg||21 %|
|Potassium 1973.1mg||52 %|
|Total Carbohydrate 43.8g||13 %|
|Dietary Fiber 17.6g||70 %|
|Sugars, other 26.2g|
|Protein 23.3g||33 %|
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Calories per serving: 661
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