Recipe courtesy of Michael Symon
Show: Melting Pot
Save Recipe Print
Total:
40 min
Prep:
15 min
Cook:
25 min
Yield:
8 servings

Ingredients

Directions

Remove the core from each Brussels sprouts and separate into leaves. In a hot saute pan add your diced bacon and cook until crisp. Pour off half of your excess fat and whisk in lemon juice and mustard. Add your leaves and cook until tender. Check seasoning. Toss with caraway and serve.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Broccoli Salad

Recipe courtesy of The Neelys

Wild Rice Salad

Recipe courtesy of Ina Garten

Salad Bar Salad with Creamy Italian Dressing

Recipe courtesy of Ree Drummond

String Bean and Potato Salad

Recipe courtesy of Anne Burrell

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chicken Paillards With Herb-Tomato Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.