|Deconstructed Brussels Sprouts|
Of the five members of this family, all of us like Brussels sprouts, except for the Christopher, that is. I had just purchased a bag and thought if I "deconstructed" them, as in taking them sown to their leaves, and if I cooked them with bacon, I could convince the boy of their deliciousness. I spent an hour taking these dang things apart and entertained myself for the duration by watching the Food Network (go figure). Ben found a Weight Watchers recipe that sounded great so I used that. These were so tasty that I could easily eat them once a week, an assessment with which Ben agreed. The boy's verdict? Still not convinced. What's a mom to do?
|Roasted Pork Tenderloin, Mashed Sweet Potatoes, and Brussels Sprouts|
Brussels Sprouts with Bacon and Shallots
|4 slices uncooked bacon, cut in thin strips|
|2 medium shallot, chopped|
|1 lb. Brussels sprouts, trimmed and sliced (about 8 cups)|
|1/4 cup water|
|1/2 tsp salt|
|1/4 tsp black pepper, freshly ground|
|1 Tbsp balsamic vinegar|
In a large nonstick skillet over medium heat, cook bacon, stirring frequently, until crisp, about 5 minutes; remove to paper towels with a slotted spoon to drain. Remove and discard all but 2 tablespoons bacon fat from skillet; place skillet back over medium heat. Add shallots; cook, stirring often, until almost tender, about 3 minutes. Add Brussels sprouts, water, salt and pepper to skillet; increase heat to medium-high and cook, tossing frequently, until sprouts are crisp-tender and golden in spots, about 8 minutes. Stir in vinegar and bacon; remove from heat. Yields about 2/3 cup per serving.
WW PointsPlus Value: 6 servings at 4 points each