Brussels Sprouts with Bacon, Garlic & Shallots

• portions: 4 servings
• temps total: 15 minutes

Ingrédients

6 slices center-cut bacon, chopped

½ cup sliced shallot (about 1 large)

1 pound Brussels sprouts, trimmed and halved

4 garlic cloves, thinly sliced

4 tablespoons pine nuts

2 tablespoons olive oil

1 tablespoon balsamic vinegar

2 tablespoons Parmesan cheese

⅛ teaspoon salt

⅛ teaspoon freshly ground black pepper

Instructions

Heat a large nonstick skillet over medium-high heat. Add bacon and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).

Return pan to medium-high heat, and stir in bacon, shallot and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

Nutrition

• Calories: 90 kcal
• Lipides Totaux: 2 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 1 g
• Cholestérol: 8 mg
• Sodium: 263 mg
• Glucides Totaux: 14 g
• Protéines: 7 g