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Bacon Brussels Sprouts

This quick, yummy veggie side dish pairs well with Meredith's Luscious Chicken, and is also great for Thanksgiving.


  • 1 lb. Brussels sprouts, trimmed, cores cut off and halved vertically or quartered if very large
  • 4 slices bacon (1/4 pound)
  • 1 TB. apple cider vinegar
  • 1 TB. honey mustard (2 tsp. brown mustard + 1 tsp. honey)
  • 1/2 tsp. THYME
  • 1/4 tsp. PENZEYS FRESHLY GROUND PEPPER
  • 1/4 tsp. salt, optional
       

Fry the bacon in a skillet. Once browned, remove to a separate plate, leaving the skillet on the burner over medium-low heat. Put the sprouts, cut-side down, in the skillet into the bacon fat. Cut or crumble the bacon into bite-sized pieces, set aside. Once the sprouts are browned, turn the sprouts over. Once the second side is browned, turn the heat down to low, add the vinegar, honey mustard, THYME, PEPPER, salt (if using) and bacon. Stir and serve.

Prep. time: 15 minutes
Cooking time: 25 minutes
Serves: 4

Nutritional Information:
Servings 4; Serving Size 3/4 cup (102g); Calories 80; Calories from fat 25; Total fat 3g; Cholesterol 5mg; Sodium 140mg; Carbohydrate 10g; Dietary Fiber 4g; Sugars 3g; Protein 5g.



Description
Price
Qty
Thyme French .8 oz. 1/2 cup jar
$4.79
Penzeys Freshly Ground Pepper 2.4oz 1/2 cup jar
$5.69


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