66
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 a 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
b
russels
sprouts
,
cleaned
and
root
end
trimmed
½
pound
slab
bacon
,
cut
into
lardons
(
¼
-
inch
cubes
)
2
tablespoons
apple
cider
vinegar
k
osher
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.