Sautéed Brussels Sprouts with Bacon and Shallots – I hear a lot of people say they hate this much-maligned little vegetable that looks like a miniature cabbage. I’m sure they’d sing a different tune after tasting them sautéed with bacon and shallots. 😊 From Wikipedia: “Brussels sprouts, as with broccoli and other brassicas, contains sulforaphane, a chemical believed to have potent anticancer properties. Although boiling reduces the level of the anticancer compounds, steaming and stir frying don’t result in significant loss.”
This dish is super quick and easy to prepare, and the perfect side for any occasion!
Sautéed Brussels Sprouts with Bacon & Shallots
- Fresh Brussels sprouts (about 25)
- 2 Tbsp olive oil
- 2 large shallots (or 1 small white onion)
- 1 heaping tsp. jarred minced garlic
- 1 package or jar of real bacon bits
- Salt & pepper to taste
Peel the outermost skin from the shallots or onion and thinly slice. Set aside.
Do not wash or rinse the brussels sprouts. Just remove any dirty or damaged outer leaves from each sprout. Holding each flat against the cutting board by the stem end, carefully slice the sprout into thin layers up to the stem. Discard the stem. Alternatively, you could cut off the stems and drop the sprout into a food processor fitted with a slicing blade, or use a mandolin.
Heat the oil in a medium-sized skillet over medium-high heat. Add the onions and garlic. Sauté for 2-3 minutes. Add the shaved brussels sprouts, stirring frequently until wilted and lightly caramelized. Add salt and pepper to taste. Stir in the bacon bits. Remove from heat and serve.
Nutrition Information Serving size: ½ cup Calories: 131.2 Fat: 7.8g Saturated fat: 1.7g Carbohydrates: 8.8g Sugar: 1.7g Sodium: 554.8mg Fiber: 3.0g Protein: 6.9g Cholesterol: 10.0mg
Happy eating! 😊