Ingredients
6
6 servings
- •4 slices bacon
- •1 small red onion, thinly sliced
- •¼ teaspoon salt
- •¾ cup water
- •1 teaspoon Dijon mustard
- •1 pound Brussels sprouts, trimmed, halved lengthwise, and thinly sliced
- •1 tablespoon cider vinegar
- •½ cup crumbled Gorgonzola cheese, or to taste
Instructions
- Place bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon, but leave drippings; blot bacon slices on a paper towel-lined plate. Crumble when cool.
- Stir onion and salt into hot fat over medium heat until tender, about 5 minutes. Pour in water and Dijon mustard. Cook and stir over medium-high heat until water comes to a boil. Scrape the pan to dissolve brown bits in water. Add Brussels sprouts and vinegar. Cook, stirring often, until Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola cheese crumbles to serve.
Nutritional Facts
Per 6 servings
- Calories: 164
- Carbohydrate: 8g
- Fat: 12g
- Fiber: 3g
- Protein: 7g
- Sugar: 2g
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