Parmesan Bacon Brussels Sprouts is a recipe I created this week after doing a little research and experimentation. I was recently diagnosed with diabetes and want to use diet to regulate the condition, not more medication. Brussels Sprouts are a form of a healthy carb and a good source of fiber, so I knew that they had to be good for me. However, tasting good and being good for me are two different things.
Parmesan Bacon Brussels Sprouts
I’ve never cared for Brussels Sprouts, but I’ve always been in favor of Parmesan and Bacon so I just needed to figure out how to combine and blend the flavors together. I don’t know about you, but this new blend of flavors will satisfy my taste buds!
My mom always cooked frozen Brussels Sprouts when I was a kid, but they always ended up being mushy looking little cabbage heads in a pot of watery broth. I never liked the smell of them, so I couldn’t ever bring myself to choke them down. There is absolutely no holding my nose or swallowing hard when eating these yummy Parmesan Bacon Brussels Sprouts. They’ll actually leave you wanting more!
Rating
Prep time:
Cook time:
Total time:
Serves: 1 serving
Serving size: ¾ Cup
Calories: 81
Fat: Total Fat 3 g Saturated 1 g
- Quantity is Based Per Serving
- 1 - 2 Slices of Bacon
- 1c. Brussels Sprouts
- ¼ - ½ c. Chopped Onion
- 1 Tab. Brown Mustard (optional)
- ¼ c. Chicken Stock (1 c. water + 1 Knorr Homestyle Chicken Stock Pot)
- 1 Tab. Shredded Parmesan Cheese
- Rinse the Brussels Sprouts and trim off the dark edges. Cut each sprout in half.
- Chop onion into tidbits.
- Chop and pan fry bacon. Remove bacon bits from bacon grease.
- Carefully add the onions and sprouts to the hot bacon grease.
- Turn frequently to promote even browning and prevent burning.
- Add mustard directly to the pan.
- When sprouts are sufficiently brown, add ¼ c. of chicken stock to pull flavors together. Cook until stock is absorbed into sprouts, turning as needed.
- Top with about one tablespoon of shredded Parmesan Italian Cheese and bacon bits before serving.
- Reheating in the oven is suggested.
Potassium 432 mg
Total Carbs 10 g
Dietary Fiber 3 g
Sugars 0 g
Protein 5 g
Cholesterol 4 mg
Nutritional Values Gathered From: http://www.myfitnesspal.com/food/calories/homemade-sauteed-brussels-sprouts-with-shallots-and-bacon-18191111#
Speak Your Mind