This hearty side dish is perfect for fall dinners or holiday meals.

Source: Midwest Living


Recipe Summary

25 mins
8 mins
33 mins


Ingredient Checklist


Instructions Checklist
  • Trim stems from Brussels sprouts and remove any discolored or wilted outer leaves; wash. Cut any large sprouts in half lengthwise.

  • In a 4-quart Dutch oven, bring a large amount of lightly salted water to boiling; carefully add Brussels sprouts. Cook, uncovered, for 8 to 10 minutes or until tender. Drain. Rinse under cold tap water; drain again. Pat dry with paper towels. Set aside.

  • In a large skillet, cook bacon over medium heat for 5 to 7 minutes or until crisp. Remove bacon and drain on paper toweling; set aside. Reduce heat to medium-low.

  • Add sprouts, shallots, thyme, salt and black pepper to bacon drippings in skillet. Cook and stir about 4 minutes or until sprouts are heated through and shallots begin to soften. Crumble cooked bacon strips. Stir crumbled bacon into mixture in skillet. Add vinegar and stir to coat.

  • Transfer Brussels sprouts mixture to a serving bowl. Top with feta cheese. Toss before serving. Makes 6 servings.

Nutrition Facts

116 calories; fat 7g; cholesterol 14mg; saturated fat 3g; carbohydrates 9g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 2g; protein 5g; vitamin a 728.9IU; vitamin c 61.4mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.2mcg; sodium 256mg; potassium 375mg; calcium 80.8mg; iron 1.4mg.