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

Source: Midwest Living
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Ingredients

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Directions

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

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  • 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.

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  • 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.

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  • 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.

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

Nutrition Facts

116 calories; 7 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 14 mg cholesterol; 256 mg sodium. 375 mg potassium; 9 g carbohydrates; 3 g fiber; 2 g sugar; 5 g protein; 729 IU vitamin a; 61 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 81 mg calcium; 1 mg iron;

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