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- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 264 mg
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Inactive: 20 min
- Cook: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 193
- Total Fat
- 16 g
- Saturated Fat
- 6 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 2 g
- Sugar
- 3 g
- Protein
- 7 g
- Cholesterol
- 30 mg
- Sodium
- 264 mg
Ingredients
Directions
- Fill a large pot 3/4 of the way with water and add 1 teaspoon of salt and the Brussels sprouts. Put the pot over high heat and bring to a boil. Let boil until the Brussels sprouts are just fork tender about, 8 to 10 minutes. Remove from the heat, drain the sprouts and transfer to an ice bath. Let cool completely, then drain and set aside.
- Cut the Brussels sprouts into 1/4-inch lengthwise slices and set aside. Add the bacon to a medium saute pan, and cook until just crisp, then remove to a paper towel lined plate to drain. Adjust heat to medium-high, add the onions to the pan and saute until they are translucent and just beginning to caramelize, about 5 or 6 minutes. Add the butter to the pan, then add the Brussels sprouts and saute for 3 to 4 more minutes. Season with the remaining 1 teaspoon of salt and 1 teaspoon of pepper. Transfer to a serving bowl or platter and sprinkle with the reserved bacon and the cheese. Serve immediately.
