53
MAIN COURSES & SIDES
BRUSSELS SPROUTS WITH LARDONS
Makes 3 cups
1. Adjust the slicing disc to setting 5. Insert slicing disc.
Slice Brussels sprouts. Reserve in work bowl.
2. Put bacon lardons into a large nonstick skillet set
over medium heat. Cook until crispy, stirring often
to prevent sticking, about 6 minutes.
3. Use a slotted spoon to remove bacon and transfer
to a plate. Leaving the bacon fat in the pan, increase
the heat to medium-high. When hot, add reserved
Brussels sprouts and cook until brown on one side, 3
to 4 minutes. Stir and cook until tender, an additional
1 to 2 minutes. Add in lardons and vinegar; stir.
Remove from heat.
4. Taste and season with salt and pepper if desired.
Nutritional information per serving (½ cup):
Calories 222 (65% from fat) • carb. 7g • pro. 13g • fat 16g
sat. fat 5g • chol. 41mg • sod. 802mg • calc. 32mg • fiber 3g
1 pound brussels sprouts,
cleaned and root end trimmed
½ pound slab bacon, cut into
lardons (¼-inch cubes)
2 tablespoons apple cider
vinegar
kosher salt and black pepper
for seasoning, if desired
Slicing the Brussels sprouts (and any other ingredient) in the food processor
ensures they will all cook evenly.
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