Best Bacon And Blue Brussels Sprouts Recipes

BACON AND BLUE BRUSSELS SPROUTS

Bacon and Blue Brussels Sprouts image

My friend knows I hate Brussels sprouts. She gave me this recipe. These are fab!

Provided by Dutchgirl

Categories Side Dish Vegetables Brussels Sprouts

Time 30m

Yield 6

Number Of Ingredients 8

Ingredients

4 slices bacon
1 small red onion, thinly sliced
¼ teaspoon salt
¾ cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1 tablespoon cider vinegar
½ cup crumbled Gorgonzola cheese, or to taste

Steps:

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool.
Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.

Nutrition Facts : Calories 164.3 calories, Carbohydrate 8.2 g, Cholesterol 24.7 mg, Fat 11.9 g, Fiber 3.1 g, Protein 7.3 g, SaturatedFat 4.9 g, Sodium 406.1 mg, Sugar 2.2 g

BACON AND BLUE BRUSSELS SPROUTS

BACON AND BLUE BRUSSELS SPROUTS image

Categories Vegetable

Number Of Ingredients 8

Ingredients

4 slices bacon
1 small red onion, thinly sliced
1/4 teaspoon salt
3/4 cup water
1 teaspoon Dijon mustard
1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
1 tablespoon cider vinegar
1/2 cup crumbled Gorgonzola cheese, or to taste

Steps:

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool. 2. Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.