• 6servings
  • 20minutes
  • 164calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, E, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 slices bacon

  2. 1 small red onion, thinly sliced

  3. 1/4 teaspoon salt

  4. 3/4 cup water

  5. 1 teaspoon Dijon mustard

  6. 1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced

  7. 1 tablespoon cider vinegar

  8. 1/2 cup crumbled Gorgonzola cheese, or to taste

Instructions Jump to Ingredients ↑

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, but leave the drippings; blot the bacon slices on a paper towel-lined plate. Crumble when cool. Stir the onion and salt into the hot fat over medium heat until tender, about 5 minutes. Pour in the water and Dijon mustard. Cook and stir over medium-high heat until the water comes to a boil. Scrape the pan to dissolve the brown bits in the water. Add the Brussels sprouts and vinegar. Cook, stirring often, until the Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.


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