IN a skillet, cook the bacon to crisp-tender. While the bacon is cooking, slice the Brussels sprouts into halves starting at the stem, cutting off the stem ends. Very small ones can be left whole. Remove the bacon and all but approximately 3 tablespoons drippings from the skillet. Put the Brussels sprouts onion and garlic in the skillet and cook until the onion and garlic are softened. Add the Fox Point Seasoning, sugar and bacon, Stir, cover, and cook until the sprouts are the desired tenderness 20-30 minutes. Stir once or twice during the cooking and adjust the heat down if they start sticking or if they seem too watery. Remove the cover for the last 10 minutes if you'd like some of the liquid to evaporate. Add the butter in small pieces around the skilet. Add the salt and pepper to taste while the butter is melting.
Fat and seasonings can be adjusted to taste.
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 143 (65%)|
|Amt Per Serving||% DV|
|Total Fat 15.9g||21 %|
|Saturated Fat 6.1g||30 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 26.7mg||8 %|
|Sodium 285.8mg||10 %|
|Potassium 571mg||15 %|
|Total Carbohydrate 14.2g||4 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 9.3g|
|Protein 7.7g||11 %|
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Calories per serving: 219
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