I've never been a fan of Brussels sprouts, but when a friend shared this recipe featuring crispy bacon and creamy Gorgonzola cheese, I was hooked!
Ingredients
- 4 slices bacon
- 1 small red onion , thinly sliced
- 0.25 teaspoons salt
- 0.75 cups water
- 1 teaspoon Dijon mustard
- 1 pound Brussels sprouts , trimmed, halved lengthwise, and thinly sliced
- 1 tablespoon cider vinegar
- 0.5 cups crumbled Gorgonzola cheese , or to taste
Instructions
-
1
Place bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a paper towel-lined plate, blot, and crumble when cool. Leave bacon drippings in the skillet.
-
2
Reduce heat to medium and add onion and salt. Cook until tender, about 5 minutes. Add water and mustard. Cook and stir over medium-high heat until water comes to a boil. Scrape the bottom of the skillet to loosen brown bits.
-
3
Add Brussels sprouts and vinegar to the skillet. Cook, stirring often, until Brussels sprouts are tender, 4 to 6 minutes. Toss with bacon and Gorgonzola to serve.
Nutrition Facts
Per serving
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