Steamed Brussels Sprouts and Bacon

Name: Steamed Brussels Sprouts and Bacon
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 to 5 servings
Ingredients: Good olive oil; 1/4 pound applewood smoked bacon, 1-inch diced; 1 cup chopped yellow onion; 1/2 cup sliced shallots (halved lengthwise and sliced in half-rounds); 12 ounces fresh Brussels sprouts, trimmed and quartered through the core; Kosher salt and freshly ground black pepper; 1 tablespoon unsalted butter; 1 tablespoon balsamic vinegar (not syrupy); Fleur de sel

Recipe courtesy of Ina Garten

Show: Food Network Kitchen Cooks

Episode: Food Network Kitchen Cooks

Steamed Brussels Sprouts and Bacon

0 Reviews

Level: Easy
Yield: 4 to 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

184

Total Fat

13

Saturated Fat

5

Carbohydrates

13

Dietary Fiber

4

Sugar

5

Protein

6

Cholesterol

21

Sodium

342

Total: 40 min
Active: 40 min

Level: Easy
Yield: 4 to 5 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 5 servings

Calories

184

Total Fat

13

Saturated Fat

5

Carbohydrates

13

Dietary Fiber

4

Sugar

5

Protein

6

Cholesterol

21

Sodium

342

Total: 40 min
Active: 40 min

Ingredients

Good olive oil

1/4 pound applewood smoked bacon, 1-inch diced

1 cup chopped yellow onion

1/2 cup sliced shallots (halved lengthwise and sliced in half-rounds)

12 ounces fresh Brussels sprouts, trimmed and quartered through the core

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 tablespoon balsamic vinegar (not syrupy)

Fleur de sel

Directions

Heat 1 tablespoon olive oil in a large (12-inch) saute pan over medium heat. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until browned and crisp. With a slotted spoon, transfer the bacon to a plate lined with a paper towel and set aside.
Add the onion and shallots to the pan and saute for 5 minutes, until lightly browned.
Add the Brussels sprouts (including any loose leaves), 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cover. Cook for 5 minutes
Add the butter and cook uncovered for 5 more minutes, until the sprouts are tender.
Stir in the cooked bacon and balsamic vinegar and stir to deglaze the pan. Sprinkle lightly with fleur de sel and serve hot.