Braised Brussels Sprouts with Smoked Bacon
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 190, total fat 14 G., saturated fats 5 G., proteins 6 G., carbohydrates 13 G., fiber 4 G., cholesterol 21 mg, sodium 342 mg, sugar 5 G.
Calories 190, total fat 14 G., saturated fats 5 G., proteins 6 G., carbohydrates 13 G., fiber 4 G., cholesterol 21 mg, sodium 342 mg, sugar 5 G.
Many people dislike Brussels sprouts because of their distinctive flavor and aroma, but with this recipe from Ina Garten, you can make a stunning side dish everyone will love. Your best bets are butter and smoked bacon. Everything tastes better with bacon!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110g smoked bacon, cut into 2.5cm cubes.
- 1 cup chopped yellow onion
- 0.5 cup shallots, cut into half rings
- 350 g fresh Brussels sprouts, cut into 4 pieces
- 1 tbsp unsalted butter
- 1 tbsp balsamic vinegar (not thick)
- Fleur-de-sel
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Recipes with similar ingredients: Brussels sprouts, shallots, balsamic vinegar, smoked bacon, salt fleur de sel
Cooking the dish according to the recipe:
- In a large 12-inch skillet, heat 1 tablespoon of olive oil over medium heat. Add the bacon and cook, stirring occasionally, for 5-7 minutes, until crisp. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.
- Add the onion and shallot to the pan and cook for 5 minutes until golden. Add the Brussels sprouts (including any fallen leaves), 2 teaspoons of salt, and 1 teaspoon of black pepper, stir well, and cover. Cook for 5 minutes.
- Add the butter and cook, uncovered, for another 5 minutes, until the cabbage is tender.
- Add the fried bacon and balsamic vinegar and toss, scraping up any browned bits from the bottom of the pan. Sprinkle lightly with fleur de sel and serve hot.
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