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; total fat 7g; saturated fat 3g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 14mg; sodium 256mg; potassium 375mg; carbohydrates 9g; fiber 3g; sugar 2g; protein 5g; vitamin a 729IU; vitamin c 61mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 81mg; iron 1mg.

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