Shredded Brussels Sprouts with Bacon & Onions

3.3 (70)
Shredded Brussels Sprouts with Bacon & Onions

A small amount of bacon goes a long way to flavor these very thinly sliced Brussels sprouts—the results may even win over sprout skeptics.

Yield: 6 servings, 1/2 cup each
Active Time: 30
Total Time: 30


  • 2 slices bacon
  • 1 small yellow onion, thinly sliced
  • 1/4 teaspoon salt
  • 3/4 cup water
  • 1 teaspoon Dijon mustard
  • 1 pound Brussels sprouts, trimmed, halved and very thinly sliced
  • 1 tablespoon cider vinegar


  1. Cook bacon in a large skillet over medium heat, turning once, until crisp, 5 to 7 minutes. Drain on a paper towel. Crumble.
  2. Add onion and salt to the drippings in the pan. Cook over medium heat, stirring often, until tender and browned, about 3 minutes. Add water and mustard and scrape up any browned bits. Add Brussels sprouts and cook, stirring often, until tender, 4 to 6 minutes. Stir in vinegar and top with the crumbled bacon.


Nutrition Per Serving

calories 47
fat 1 g (0 g sat, 0 g mono)
cholesterol 2 mg
carbohydrates 7 g
protein 3 g
fiber 2 g
sodium 171 mg
potassium 292 mg

Nutrition Bonus Vitamin K (145% daily value), Vitamin C (70% dv).

Carbohydrate Serving 1/2

Exchanges 1 vegetable

From EatingWell October/November 2006