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Sweet and Salty Brussel Sprouts

Featured in the Honolulu Star-Advertiser on November 16, 2016.

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Ingredients:

Sweet and Salty Brussel Sprouts

  • 1 teaspoon olive oil
  • 2 thick slices bacon, chopped
  • 4 cups Brussels sprouts, trimmed and halved
  • Salt and pepper to taste
  • 1/4 cup dried apricots, chopped
  • 1 medium shallot, finely chopped
  • 1 tablespoon unsalted butter
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons apple cider vinegar

Directions:

  1. Heat oil in a large heavy skillet over medium heat.
  2. Add bacon and cook until crisp, about 5 minutes.
  3. Using tongs, transfer bacon to paper towels to drain.
  4. Let cool.
  5. Coarsely crumble.
  6. While bacon cools, add Brussels sprouts to drippings in skillet; season with salt and pepper.
  7. Cook, stirring often, until well browned in spots and beginning to soften, 5-7 minutes.
  8. Reduce heat to low and add apricots, shallot, and butter; cook, stirring often, until shallot is soft, about 3 minutes.
  9. Add broth to skillet; increase heat and bring to a boil, scraping up browned bits from bottom of pan.
  10. Reduce heat to medium-low and simmer until broth has evaporated, 1-2 minutes.
  11. Stir in vinegar and crumbled bacon.
  12. Season to taste with salt and pepper.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
80 calories, 6 g fat, 2 g saturated fat, 10 mg cholesterol, 100 mg sodium, 5 g carbohydrate, 2 g fiber, 2 g sugar, 3 g protein

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