Sautéed Brussels Sprouts with Bacon
Ingredients:
- 3 slices bacon, finely chopped
- 1/4 teaspoon dried thyme
- 1 1/2 cups presliced onion
- 1/3 cup fat-free, lower sodium chicken broth
- 1 pound Brussels sprouts, trimmed and halved
Preparation:
Heat a large skillet over medium-high heat. Add bacon, cook 7 minutes or until crisp. Remove bacon from pan with a slotted spoon; drain.
Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Sprinkle with bacon.
- 3 slices bacon, finely chopped
- 1/4 teaspoon dried thyme
- 1 1/2 cups presliced onion
- 1/3 cup fat-free, lower sodium chicken broth
- 1 pound Brussels sprouts, trimmed and halved
Preparation:
Heat a large skillet over medium-high heat. Add bacon, cook 7 minutes or until crisp. Remove bacon from pan with a slotted spoon; drain.
Add thyme and onion to pan; sauté 3 minutes. Add broth and Brussels sprouts; bring to a boil. Cover and simmer 6 minutes or until crisp-tender. Sprinkle with bacon.
Comments
Brussels sprouts have the same cancer-inhibiting potential as cabbage and other Cruciferous vegetables (such as broccoli and cauliflower) because they contain the nitrogen compounds called indoles and a significant amount of Vitamin C. This vitamin acts as an antioxidant to fight off the free radicals, as well as an immune booster. Brussels sprouts also supply good amounts of folate (folic acid), potassium, vitamin K, and a small amount of beta-carotene (precursor to Vitamin A).