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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (99g) Recipe makes 8 servings |
||
| Calories 182 | ||
| Calories from Fat 132 | (72%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.7g | 22% | |
| Saturated Fat 6.1g | 30% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 26mg | 8% | |
| Sodium 285mg | 11% | |
| Potassium 309mg | 8% | |
| Total Carbohydrate 7.2g | 2% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 1.4g | ||
| Protein 6.8g | 13% | |
They Will Eat Them...bacon Parmesan Brussels Sprouts
By: ~Leslie~
Oct 26, 2004
I love Brussels Sprouts, and these are a really nice change of pace with a great flavour. Try them...you'll like them!
SERVES 8
Ingredients
- 25-30 fresh Brussels sprouts
- 8 slices of crisp cooked crumbled bacon
- 5 tablespoons sour cream
- 5 tablespoons fresh grated parmesan cheese
- 1 tablespoon butter
- 1/2 clove freshed minced garlic
- fresh ground black pepper
- 2 tablespoons fresh grated parmesan cheese (extra)
Directions
1
Cut ends off Brussels Sprouts and remove yellow or spotted leaves.2
Score an"X" on the bottom of each sprout to allow the bitterness to escape.3
Steam Cook or boil sprouts until tender crisp.4
Heat the next 5 ingredients over low heat, stirring constantly, until mixture is hot.5
Combine all in casserole dish and toss to coat.6
Grate fresh ground black pepper over top, and sprinkle with extra cheese and serve.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Pork > Bacon
- Cuisine > North American > Canadian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > Beginner Cook
- Preparation > Equipment > Stove Top
- Preparation > Technique > Steam
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Dotty2
On Mar 12, 2009
We loved these Brussels Sprouts. It will be difficult to eat plain ones after tasting this wonderful dish. Great tip... to score the bottom of the Brussels sprouts to allow the bitterness to escape, it really does work. great blend of flavors.Will certainly make this dish again. Thanks Leslie. made for Aus/Nz swap#26
From: Dmar 311
On Feb 8, 2009
These were delicious. I prefer roasting them first (I like the nutty flavor it brings out). I did it with frozen sprouts and can imagine that fresh is much better; I'll definitely use fresh next time.
From: Miss Annie
On Jun 23, 2006
This is a very good recipe. I usually roast the sprouts, but I thought the crusty outsides would be soggy after adding the sauce. The sauce has plenty of variety in flavors, and the balance was very good. I believe you could substitute other cheeses for the parmesan, but it is really good this way. We enjoyed this very much, and have saved this to my tried & true cookbook. Thanks for sharing.
From: JoyfulCook
On Mar 8, 2007
We found these sprouts to really add to the meal, they had a great flavor. I served it with grilled chicken and baked potatos.. . It was easy to prepare everything so that the sprouts just had to be tossed as soon as they were ready. thanks for posting
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