Braised Brussels Sprouts with Bacon and Pecans - 13.3g Carbs, 5.1g Fiber, 2.8g Sugar
From: America's Test Kitchen
When I was a kid, I thought bacon could make anything taste good—even
Brussels sprouts. Now that I'm all grown up, I realize the secret to
this recipe from my great-aunt Carole is the braising technique, which
ensures that the Brussels sprouts are tender without being mushy or waterlogged, as is usually the case when these little cabbages are
boiled. -- Stephanie Alleyne
Serves: 8 to 10
8 strips bacon, chopped
2 large shallots, chopped fine
2 garlic cloves, minced
2 lb fresh Brussels sprouts, trimmed and halved through stem ends
1 cup low-sodium chicken broth
2 tsp minced fresh thyme
4 tsp sherry vinegar
2 Tbsp unsalted butter
Salt and pepper
1/2 cup pecans, toasted and chopped
Fry bacon in skillet over medium heat until crisp, 8 to 10 minutes.
Transfer to paper-towel-lined plate. Pour off excess grease but do
not wipe skillet clean.
Cook shallots in same skillet over medium heat until soft, about
10 minutes. Add garlic and cook until fragrant, about 30 seconds.
Toss Brussels sprouts with shallots and garlic, add broth, and reduce
heat to medium-low. Cover and cook, tossing once or twice, until paring
knife can be inserted into sprouts without resistance, 13 to 18 minutes.
Stir in thyme, vinegar, butter, reserved bacon, and salt and pepper
to taste. Transfer to serving bowl. Sprinkle pecans on top. Serve
immediately.
Nutrition From: www.caloriecount.about.com
Servings: 8
Serving Size: 226 g
Nutrition per Serving:
232 Calories, 144 Calories from Fat, 16g Total Fat, 4.9g Saturated Fat,
0g Trans Fat, 29mg Cholesterol, 499mg Sodium, 13.3g Total Carbs,
5.1g Dietary Fiber, 2.8g Sugars, 11.9g Protein
Vitamin A 20% - Vitamin C 162% - Calcium 6% - Iron 14%
Nutrition Grade: A-
Good points:
High in manganese
Very high in vitamin C
Bad points:
High in saturated fat
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