Healthy Recipes Ingredient Vegetable Brussels Sprouts with Bacon and Cider Vinegar 4.5 (2) 1 Review Brussels sprouts are a perfect side-dish to any meal, especially when they are drizzled in honey and topped with bacon. By EatingWell Test Kitchen EatingWell Test Kitchen The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. EatingWell's Editorial Guidelines Updated on October 22, 2024 Save Rate PRINT Share Prep Time: 30 mins Additional Time: 10 mins Total Time: 40 mins Servings: 8 Yield: 8 servings Nutrition Profile: Nut-Free Dairy-Free Soy-Free Egg-Free Gluten-Free Low-Calorie Jump to Nutrition Facts Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco Cook Mode (Keep screen awake) Ingredients 2 pounds Brussels sprouts, trimmed and halved 1 cup water ½ teaspoon kosher salt 4 slices center-cut bacon, chopped 3 tablespoons olive oil 2 tablespoons finely chopped shallot 4 cloves garlic, minced ¼ cup cider vinegar (see Tip) 2 tablespoons honey 2 teaspoons whole-grain mustard ½ teaspoon black pepper Directions In a 12-inch skillet combine Brussels sprouts, water and 1/4 teaspoon of salt. Bring to boiling; reduce heat. Simmer, covered, 5 to 7 minutes or until tender. Drain in a colander. Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco In same skillet cook bacon over medium 5 to 6 minutes or until crisp. Drain bacon on paper towels; drain fat from skillet. Add oil, shallot and garlic to skillet; cook 3 to 4 minutes or until shallot is tender. Whisk in vinegar, 1 tablespoon honey, mustard, pepper and the remaining 1/4 teaspoon salt. Cook, uncovered, 6 to 8 minutes or until slightly thick. Stir in sprouts; heat through. Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco Sprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey. Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco Tips Tip: If desired, you can substitute red wine vinegar for cider vinegar. Originally appeared: Diabetic Living Magazine Save Rate Print Nutrition Facts (per serving) 130 Calories 6g Fat 16g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 3/4 cup each Calories 130 % Daily Value * Total Carbohydrate 16g 6% Dietary Fiber 5g 16% Total Sugars 7g Added Sugars 4g 9% Protein 6g 11% Total Fat 6g 8% Saturated Fat 1g 6% Cholesterol 4mg 1% Vitamin A 856IU 17% Vitamin C 98mg 109% Folate 70mcg 18% Sodium 168mg 7% Calcium 53mg 4% Iron 2mg 9% Magnesium 28mg 7% Potassium 465mg 10% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.