Glazed Brussels Sprouts with Bison Bacon
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- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 8 Servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 370 mg
A simple dish pairing tender baked Brussels sprouts with crisp, lean bison bacon. A simple, savory glaze brings delicious harmony to the recipe.
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 221
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 8 g
- Cholesterol
- 23 mg
- Sodium
- 370 mg
Ingredients
Directions
- 1. Preheat oven to 425°F. Cook bison bacon over medium heat in a large skillet for 5 to 6 minutes or until crisp, turning occasionally. If necessary, drain on paper towels. Cool slightly. Cut into bite-size pieces; set aside.
- 2. Spread Brussels sprouts in a single layer in a 15x10x1-inch baking pan. Drizzle with oil. Bake for 20 to 25 minutes or until crisp-tender, stirring once or twice.
- 3. Meanwhile, for glaze, melt butter over medium heat in a large skillet. Cook garlic in hot butter for 30 seconds. Add balsamic vinegar, salt, and pepper. Cook and stir for 5 to 7 minutes or until sauce is thickened and reduced to about ¼ cup. Add Brussels sprouts to skillet; stir to coat.
- 4. To serve, sprinkle bison bacon pieces over Brussels sprouts.
