Brussel Sprouts and Bacon Recipe

Jump To Recipe
Avatar Author's default profile picture
Andrea Published: June 2, 2021 Modified: June 2, 2021

How To Make Brussel Sprouts and Bacon

Add bacon to your brussel sprouts and watch them disappear off the dinner table. This simple side dish is tasty and very easy to make.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes

Serves:

Ingredients

  • 4bacon strips,thick-cut
  • 2tbspbutter
  • 1lbbrussel sprouts,halved
  • ½large onion,chopped
  • salt and pepper,to taste

Instructions

  1. In a large skillet over medium heat, cook bacon until crispy. Let cool on a paper towel then chop to small pieces.

  2. In the same pan with bacon fat, melt butter over high heat. Add chopped onions and Brussels Sprouts. Cook for 12 to 15 minutes until sprouts are golden brown, stirring occasionally. Season with salt and pepper, to taste.

  3. Add bacon back into pan, toss and serve.

Nutrition

  • Calories: 152.91kcal
  • Fat: 11.76g
  • Saturated Fat: 5.06g
  • Trans Fat: 0.18g
  • Monounsaturated Fat: 4.39g
  • Polyunsaturated Fat: 1.51g
  • Carbohydrates: 8.40g
  • Fiber: 3.17g
  • Sugar: 2.39g
  • Protein: 5.21g
  • Cholesterol: 22.94mg
  • Sodium: 261.62mg
  • Calcium: 38.29mg
  • Potassium: 356.24mg
  • Iron: 1.20mg
  • Vitamin A: 63.32µg
  • Vitamin C: 65.18mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Pan-Fry & Skillet Recipes

Chicken Limone Recipe
Pan-Fry & Skillet

Chicken Limone

This Chicken Limone is the perfect main dish to serve…
Total 30 mins
Honey Glazed Carrots Recipe
Pan-Fry & Skillet

Honey Glazed Carrots

For a simple and inexpensive dish, try cooking up some…
Total 20 mins
Baked

Chicken Lombardy

Have a fill of this deliciously creamy, savory, and cheesy…
Total 30 mins
Advertisement
Continue Reading Below
Comments

    Leave a comment

    Replying to