Bacon Bussel's Sprouts with Parmesan
with Parmesan
These aren't just any Brussel's sprouts, these are cooked in bacon fat, with a sweet and tangy balsamic drizzle, finished with a sprinkle of crispy bacon and salty Parmesan!
Allergènes:
Lait
•Sulfites
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation30 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
100 g
Tranches de bacon
454 g
Choux de Bruxelles
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
2 cs
Glaçage balsamique
(Contient Sulfites Peut contenir Lait, Moutarde, Oeuf, Sésame, Blé, Gluten, Crustacés, Soya, Poisson)
1 pièce(s)
Oignon rouge
Pas inclus dans votre livraison
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Énergie (kcal)460 kcal
Graisses22 g
dont saturés10 g
Glucides39 g
dont sucres14 g
Fibres10 g
Protéines22 g
Cholestérol40 mg
Sel890 mg
Gras Trans0.3 g
Potassium1100 mg
Calcium350 mg
Fer3.5 mg
Ustensiles
•Grande poêle antiadhésive
Instructions
1
- Slice bacon into 1/2-inch strips.
- Heat a large non-stick pan over medium-high heat.
- When hot, add 2 tbsp water and bacon. Cook, stirring occasionally, until crispy, 5-7 min.**
- Transfer to a paper-lined plate.
- Reserve bacon fat in the pan.
2
- Meanwhile, peel, then cut onion into 1-inch pieces.
- Cut Brussels sprouts in half (or into quarters if they are large).
- Add onions, sprouts, 2 tbsp water and 2 tbsp butter to the pan, with bacon fat. Cook, stirring occasionally, until softened, 12-15 min.
- Season with salt and pepper.
3
- Transfer to a serving bowl, then drizzle over balsamic glaze.
- Cover to keep warm.
- Sprinkle with crispy bacon and Parmesan cheese before serving.