More About Cider-Braised Brussels Sprouts with Bacon
Ingredients
4 pieces center-cut bacon, sliced
1 cup sliced shallots
1 ½ pounds Brussels sprouts, trimmed and halved (quartered, if large)
2 cups apple cider
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon cider vinegar
1 tablespoon butter
Directions
Step 1
Cook bacon in a large skillet over medium heat until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate.
Step 2
Add shallots to the bacon drippings and cook on medium-high, stirring often, until lightly browned, 2 to 3 minutes. Add Brussels sprouts and cook, stirring, for 1 minute. Add cider, salt and pepper; simmer, stirring often, until tender, 8 to 10 minutes. Transfer the vegetables to a serving bowl with the slotted spoon.
Step 3
Increase heat to high. Add vinegar to the pan, bring to a boil and cook until the liquid is syrupy, 5 to 7 minutes. Remove from heat and stir in butter. Drizzle the sauce over the vegetables and sprinkle with the bacon.
Nutrition Facts
Serving Size: about 2/3 cup
Per Serving: 144 calories; protein 5.7g; carbohydrates 23.8g; dietary fiber 4.8g; sugars 14g; fat 4g; saturated fat 1.8g; cholesterol 9.7mg; vitamin a iu 831.8IU; vitamin c 90.1mg; folate 71.5mcg; calcium 54.4mg; iron 1.8mg; magnesium 30.8mg; potassium 513.6mg; sodium 198.5mg.
Exchanges: 1/2 fruit, 2 1/2 vegetable, 1/2 fat
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4 pieces center-cut bacon, sliced
1 cup sliced shallots
1 ½ pounds Brussels sprouts, trimmed and halved (quartered, if large)
2 cups apple cider
¼ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon cider vinegar
1 tablespoon butter
Directions
Step 1
Cook bacon in a large skillet over medium heat until browned and crisp, 5 to 7 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate.
Step 2
Add shallots to the bacon drippings and cook on medium-high, stirring often, until lightly browned, 2 to 3 minutes. Add Brussels sprouts and cook, stirring, for 1 minute. Add cider, salt and pepper; simmer, stirring often, until tender, 8 to 10 minutes. Transfer the vegetables to a serving bowl with the slotted spoon.
Step 3
Increase heat to high. Add vinegar to the pan, bring to a boil and cook until the liquid is syrupy, 5 to 7 minutes. Remove from heat and stir in butter. Drizzle the sauce over the vegetables and sprinkle with the bacon.
Nutrition Facts
Serving Size: about 2/3 cup
Per Serving: 144 calories; protein 5.7g; carbohydrates 23.8g; dietary fiber 4.8g; sugars 14g; fat 4g; saturated fat 1.8g; cholesterol 9.7mg; vitamin a iu 831.8IU; vitamin c 90.1mg; folate 71.5mcg; calcium 54.4mg; iron 1.8mg; magnesium 30.8mg; potassium 513.6mg; sodium 198.5mg.
Exchanges: 1/2 fruit, 2 1/2 vegetable, 1/2 fat
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