Tangy Brussels Sprouts with Bacon and Shallots


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Tangy Brussels Sprouts with Bacon and Shallots
Tangy Brussels Sprouts with Bacon and Shallots
Ingredients
3 strips Raley's Thick-Cut Bacon
1 lb. Brussels sprouts
1 very large shallot sliced
3 tbsp. red wine vinegar
1 tsp. hot Hungarian paprika
1/2 tsp. garlic salt
Directions

Coarsely chop 3 strips Raley’s Thick-Cut Bacon; cook in a large skillet over medium heat for 5 minutes. Trim ends from 1 lb. Brussels sprouts and cut into quarters; add to skillet with 1 very large sliced shallot. Cook and stir for 10 minutes. Stir in 3 tbsp. red wine vinegar, 1 tsp. hot Hungarian paprika and 1/2 tsp. garlic salt; cover and cook for 5 minutes more or until sprouts are crisp-tender.

Makes 4 to 6 servings.  

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