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With a sharp knife, finely slice brussel sprouts into thin ribbons, discarding any tough stem pieces.
Bring a large pot of salted water to a boil. Blanch brussel sprouts until tender crisp and bright green, about 3 or 4 minutes. Drain thoroughly.
Melt butter over medium heat in a large saute pan. Add minced shallots and cook until softened and beginning to brown slightly.
Add brussel sprouts, bacon and lemon zest, tossing to coat evenly. Season to taste with salt and pepper. Serves 6 to 8.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 159 | ||
Calories from Fat: 111 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 24.8mg | 8 % | |
Sodium 199.3mg | 7 % | |
Potassium 395.5mg | 10 % | |
Total Carbohydrate 9.4g | 3 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 6.2g | ||
Protein 4.8g | 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. |
Calories per serving: 159
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