shredded brussels sprouts with bacon and caraway
Shredded brussels sprouts with bacon and caraway might be a good recipe to expand your side dish recipe box. This recipe makes 6 servings with 119 calories, 5g of protein, and 7g of fat each. For 98 cents per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. If you have water, olive oil, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 35 minutes. This recipe from Healthy Seasonal Recipes has 338 fans. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Taking all factors into account, this recipe earns a spoonacular score of 80%, which is pretty good. Users who liked this recipe also liked Shredded Brussels Sprouts With Bacon & Onions, Shredded Brussels Sprouts With Bacon and Onions, and Shredded Brussels Sprouts with Bacon and Hazelnuts.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 10 minutes
Ingredients:
3 strips bacon
1 ½ pounds Brussels Sprouts, finely shredded
¼ teaspoon caraway seed
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
¼ teaspoon freshly ground pepper
½ teaspoon salt
1 shallot, minced
¼ cup water
Equipment:
paper towels
frying pan
Cooking instruction summary:
Arrange bacon in the bottom of a large heavy-bottomed skillet and place over medium heat. Line a plate with two layers of paper towels. Cook bacon, turning the bacon over occasionally until brown and crispy. Transfer the bacon to the prepared plate. Drain bacon fat off of the skillet, 5 to 7 minutes. When bacon is cool, chop or finely crumble. Return the skillet to medium-high heat and add olive oil. Add shallot, and cook, stirring, until fragrant, 15 to 30 seconds. Add Brussels sprouts, caraway, salt and pepper and stir until the spices and oil coat the vegetable mixture. Add water, cover and cook, removing lid to stir occasionally until just tender and wilted, 4 to 6 minutes. Remove from the heat and drizzle with lemon juice. Stir in lemon and bacon.
Step by step:
1. Arrange bacon in the bottom of a large heavy-bottomed skillet and place over medium heat. Line a plate with two layers of paper towels. Cook bacon, turning the bacon over occasionally until brown and crispy.
2. Transfer the bacon to the prepared plate.
3. Drain bacon fat off of the skillet, 5 to 7 minutes. When bacon is cool, chop or finely crumble. Return the skillet to medium-high heat and add olive oil.
4. Add shallot, and cook, stirring, until fragrant, 15 to 30 seconds.
5. Add Brussels sprouts, caraway, salt and pepper and stir until the spices and oil coat the vegetable mixture.
6. Add water, cover and cook, removing lid to stir occasionally until just tender and wilted, 4 to 6 minutes.
7. Remove from the heat and drizzle with lemon juice. Stir in lemon and bacon.
Nutrition Information:
covered percent of daily need
