This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"Brussels sprouts are misunderstood - probably because most people don't know how to cook them properly." -Todd English, Chef
This is a great recipe for holiday meals: savory bacon, sweet cranberries, and the slightly bitter Brussels sprouts. You can easily make this in the oven using a large skillet or roasting pan to make it an even easier part of your feast.
Servings: 4 | Serving size: 4 ounces Brussels sprouts
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps well for about 4-5 days, refrigerated. Try it on sandwiches instead of sprouts or lettuce!
|1 lb.||fresh Brussels sprouts|
|2 ounces||bacon (finely minced)|
|2 Tbsp.||dried sweetened cranberries (finely minced)|
|fresh ground black pepper to taste|
Purchase Brussels sprouts on the small side (about an inch wide).
Trim the stems from the Brussels sprouts and then thinly slice crosswise. After slicing, pick through the thin slices and remove any of the tough core.
Place the bacon in a large skillet over high heat.
As the bacon begins to cook, adjust the heat so that the bacon doesn't cook too fast or burn.
Add the cranberries and cook for about 5 minutes. Stir frequently.
Add the brussels sprouts and pepper.
Cook, tossing frequently, for about 5 minutes until the brussels sprouts are lightly wilted.
Serving size: 4 ounces Brussels sprouts
|Calories 67||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 1g|
|Trans Fat 0g|
|Total Carbohydrates 9g||7%|
|Dietary Fiber 3g||14%|
|Vitamin A 5%||Vitamin C 100%|
|Calcium 4%||Iron 7%|
|Vitamin K 156mcg||Potassium 368mg|