Shredded Brussels Sprouts With Bacon and Onions

“I love Brussels sprouts and think they have an undeserved bad reputation with so many because they are often overcooked. (Cooking Brussels sprouts releases sulfur compounds; when overcooked, they develop an unpleasant sulfurous flavor and smell.) In this recipe, adapted from Eating Well (October/November 2006), a small amount of bacon goes a long way to impart its wonderful, smoky flavor to the sprouts.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook bacon in a large skillet over medium heat until crisp (5 to 7 minutes); drain on paper towels, then crumble.
  2. Add onion and salt to the drippings in the pan and cook over medium heat, stirring often, until tender and browned (about 3 minutes).
  3. Add water and mustard, scraping up any browned bits, then add Brussels sprouts and cook, stirring often, until tender (4 to 6 minutes).
  4. Stir in vinegar and top with the crumbled bacon.

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