Brussels Sprouts with Bacon & Thyme
Prep: 10 minutes
Cook: 30 minutes • Makes: 6 (1 cup) servings
1/2 cup slivered almonds
4 slices hardwood smoked bacon, cut into 1/4-inch pieces
1 medium onion, diced (1 cup)
3 garlic cloves, minced
1 tsp. fresh thyme leaves
1/4 cup Weis Quality Apple Cider Vinegar
2 Tbsp. Weis Quality Light Brown Sugar
1 tsp. Weis Quality Iodized Salt
1/2 tsp. Weis Quality Ground Black Pepper
1. Heat large covered saucepan of salted water to boiling over high heat. Add sprouts; heat to boiling. Cook sprouts 5 to 6 minutes or until tender-crisp; drain. Meanwhile, in large skillet, cook almonds over medium heat 5 to 6 minutes or until golden brown, stirring frequently; transfer almonds to plate.
2. In same skillet, cook bacon over medium heat 5 minutes, stirring
occasionally. Add onion and cook 4 to 5 minutes or until tender, stirring frequently. Stir in garlic and thyme, and cook 1 minute. Stir in vinegar, brown sugar, salt and pepper; heat until mixture simmers. Stir in sprouts; heat through. Transfer sprouts to serving bowl; sprinkle with almonds.
Approximate nutritional values per serving:
179 Calories, 9g Fat (1g Saturated), 4mg Cholesterol, 460mg Sodium,
21g Carbohydrates, 7g Fiber, 9g Protein
For a deeper flavor and crisp-tender texture, roast Brussels sprouts on a large baking sheet at 400° for 20-25 minutes instead of boiling.