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Ingredients
- The slow cooking makes it almost impossible to tell which frzn, not fresh, brussels sprouts were used.
- 1/4 lb sliced bacon, each slice cut crosswise into thin strips
- 1/2 c. minced onions
- 1 lb frzn petite brussels sprouts
- 1/2 c. low-sodium chicken broth
- 1/2 tsp granulated sugar Salt and freshly grnd black pepper to taste
Directions
- Place a pan which is large sufficient to hold all of the brussels sprouts over medium-high to high heat. Add in the bacon and cook till the bacon releases some fat, 3 to 4 min. Reduce the heat to medium and add in the onions. Cook, stirring frequently, till the onions are translucent/soft and the bacon begins to brown.
- Add in the brussels sprouts, broth, sugar and salt and pepper to taste; increase the heat to high and bring the mix to a boil. Cover, reduce the heat to low or possibly medium-low to maintain a slow simmer, and cook till the brussels sprouts are tender, 15 to 20 min. Uncover, return the heat to high and cook till the broth has almost completely evaporated. Serve hot.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 307g | |
| Calories 576 | |
| Calories from Fat 468 | 81% |
| Total Fat 51.92g | 65% |
| Saturated Fat 17.26g | 69% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 984mg | 41% |
| Potassium 453mg | 13% |
| Total Carbs 10.85g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 3.23g | 2% |
| Protein 16.63g | 27% |
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