Bring to boiling; reduce heat.

Simmer, covered, 5 to 7 minutes or until tender.

Drain in a colander.

an image of the ingredients used to make Brussels Sprouts with Bacon and Cider Vinegar

Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

In same skillet cook bacon over medium 5 to 6 minutes or until crisp.

Drain bacon on paper towels; drain fat from skillet.

Add oil, shallot and garlic to skillet; cook 3 to 4 minutes or until shallot is tender.

an image of the brussels sprouts drained in a colander

Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Whisk in vinegar, 1 tablespoon honey, mustard, pepper and the remaining 1/4 teaspoon salt.

Cook, uncovered, 6 to 8 minutes or until slightly thick.

Stir in sprouts; heat through.

an image of the oil, shallots, and garlic cooking in a skillet

Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco

Sprinkle Brussels sprout mixture with bacon and drizzle with the remaining 1 tablespoon honey.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

(-) Information is not currently available for this nutrient.

an overhead shot of the Brussels Sprouts with Bacon and Cider Vinegar in a green bowl

Photographer: Grant Webster, Food Stylist: Lauren McAnelly, Prop Stylist: Gabriel Greco