Seared Brussels Sprouts and Bacon

Seared Brussels Sprouts and Bacon
Staff Writer

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Most people think of roasting their Brussels sprouts, but this recipe has you pan-sear them so that their skin is even and crisp. The final addition of bacon and butter adds a salty bite and silky texture to the crispy sprouts. 

Directions

Add the olive oil to a large sauté pan and warm it over medium-high heat. When the skillet is just short of smoking, place the Brussels sprouts, cut side down, into the oil. Turn the heat to medium, and sear on 1 side until nicely browned, about 3 minutes. Turn the Brussels sprouts over and add the pre-cooked and diced bacon into the sauté pan. Cook until nicely browned and tender, about 3 minutes. Remove from the heat and place mixture into a serving bowl. Add the butter, parsley, salt, and pepper. Toss until the butter is melted and serve. 
 

Nutrition

Calories per serving:

168 kcal

Daily value:

8%

Servings:

4
  • Carbohydrate, by difference 26 g
  • Protein 10 g
  • Total lipid (fat) 5 g
  • Vitamin A, IU 1441 IU
  • Vitamin A, RAE 73 µg
  • Vitamin C, total ascorbic acid 168 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 1 µg
  • Arginine 1 g
  • Ash 2 g
  • Calcium, Ca 62 mg
  • Carotene, beta 859 µg
  • Cholesterol 3 mg
  • Choline, total 5 mg
  • Cryptoxanthin, beta 8 µg
  • Fatty acids, total monounsaturated 2 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 1 g
  • Fiber, total dietary 9 g
  • Folate, DFE 279 µg
  • Folate, food 279 µg
  • Folate, total 280 µg
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 14 µg
  • Magnesium, Mg 55 mg
  • Manganese, Mn 1 mg
  • Niacin 2 mg
  • Pantothenic acid 1 mg
  • Phosphorus, P 163 mg
  • Phytosterols 3 mg
  • Potassium, K 887 mg
  • Selenium, Se 4 µg
  • Sodium, Na 145 mg
  • Sugars, total 2 g
  • Tocopherol, gamma 1 mg
  • Water 212 g
  • Zinc, Zn 1 mg
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