Bal­samic Brus­sels Sprouts

with Ba­con & Shal­lots

Clean Eating - - RECIPES -


Caramelized shal­lots and crispy ba­con im­part big fla­vor to th­ese shred­ded Brus­sels sprouts topped with crunchy pump­kin seeds. To make this dish veg­e­tar­ian, you can omit the ba­con and sauté the shal­lots in olive oil in­stead. To en­sure it’s Whole30 com­pli­ant, look for ba­con that doesn’t con­tain su­gar.

3 slices ba­con, no added ni­trates or ni­trites, chopped 3 small shal­lots, thinly sliced ½ tsp sea salt, di­vided 1 lb Brus­sels sprouts, trimmed and shred­ded 1 tbsp bal­samic vine­gar ¼ tsp ground black pep­per 3 tbsp roasted, salted pump­kin seeds

1. To a large skil­let on medium, add ba­con and cook, stir­ring oc­ca­sion­ally, un­til ba­con is crisp and fat has ren­dered, 6 to 7 min­utes. Us­ing a slot­ted spoon, trans­fer to a plate.

2. Re­duce heat to medium-low. Add shal­lots to skil­let and sea­son with

1/8 tsp salt and cook, stir­ring of­ten, un­til golden, about 8 min­utes. In­crease heat to medium; add Brus­sels sprouts and 1/8 tsp salt and cook, stir­ring of­ten, for 1 minute. Add vine­gar and cook 1 to 2 min­utes more, un­til Brus­sels sprouts are wilted. Sea­son with re­main­ing

¼ tsp salt and pep­per.

3. Trans­fer to a serv­ing bowl; top with re­served ba­con and seeds.

PER SERV­ING (1∕4 of recipe): Calo­ries: 178, To­tal Fat: 11 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 5 g, Polyun­sat­u­rated Fat: 3 g, Carbs: 14 g, Fiber: 5 g, Sug­ars: 4 g, Protein: 8 g, Sodium: 421 mg, Choles­terol: 14 mg

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