I had these Brussels sprouts at a friend’s house, and it was the first time I ever really enjoyed them. I asked for the recipe and found that it seems to have a lot of fat. Is it possible to lighten it without ruining it? Thank you.
— Gabrielle, Fresno, Calif.
BRUSSELS SPROUTS WITH BACON, PINE NUTS AND PARMESAN
½ lb. bacon, chopped; 4 tbsp. butter; ⅔ cup pine nuts; 2 lbs. Brussels sprouts, cored and shredded; 4 green onions, chopped; ½ tsp. seasoned salt; pepper, to taste; and ½ cup Parmesan cheese, grated
Cook the bacon in a large, deep, heavy skillet until crisp. Remove and crumble the bacon; set aside. Melt the butter in the pan and brown the pine nuts. Add the sprouts, green onions, salt and pepper, and cook over medium heat until sprouts are wilted and tender, about 10 to 15 minutes. Stir in the bacon before serving. Garnish with the Parmesan cheese.
Makes 8 servings.
This is a delicious recipe for Brussels sprouts, and I can reduce the fat and still leave a lot of the flavor. You can use any kind of nut that you have on hand; just make sure you toast them as you would the pine nuts. I suggest buying cooked bacon pieces, as it will reduce the fat, time and mess.
SPROUTS WITH BACON,
PINE NUTS AND PARMESAN
2 lb. Brussels sprouts, cored and shredded
⅓ cup pine nuts
1 tbsp. butter
4 green onions, sliced
⅓ cup (or more) fat-free chicken broth
Freshly ground black pepper, to taste
2 tsp. lemon juice or balsamic vinegar
5 pieces bacon, cooked crisp and crumbled, or › cup precooked bacon pieces
⅓ cup freshly grated Parmesan cheese
Cut the sprouts into halves or quarters, and place them on the slicing disc in a food processor. Process to slice.
Place the pine nuts in a large, heavy skillet over medium-high heat and shake or stir often until browned. Remove and set aside.
Add the butter to the pan, then the sprouts and green onions. Stir until sprouts are wilted and beginning to brown. Add the chicken broth 1 to 2 tablespoons at a time, stirring as it evaporates and adding more. Add the pepper and the lemon juice or balsamic vinegar. Continue cooking until tender, about 10 more minutes. Stir in the bacon and pine nuts, and cook for another minute to warm. Top with freshly grated Parmesan cheese.
Makes 8 servings.
Each serving contains about:
Original recipe — 328 calories, 26 grams fat, 54 milligrams cholesterol, 754 milligrams sodium, 11 grams carbohydrates, 15 grams protein and 4 grams fiber.
Revised recipe — 137 calories, 7 grams fat, 12 milligrams cholesterol, 354 milligrams sodium, 11 grams carbohydrates, 9 grams protein and 4 grams fiber.
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