4 slices bacon, finely chopped
2 ounces onion, coarsely chopped, a generous 1/3 cup
1 pound fresh brussel sprouts, about
12 ounces after trimming
1/2 cup water
1/2 teaspoon salt
1 tablespoon butter
1 tablespoon lemon juice
Salt and pepper, to taste
Prepare the brussel sprouts by trimming the stem ends and any discolored leaves. Cut in half through the stem.
In a 12-inch skillet, cook the bacon and onion over medium-low heat until the bacon is crisp and the onion is browned, about 10 minutes. Drain on a paper towel lined plate.
Add the Brussels sprouts, water and 1/2 teaspoon salt to the skillet; increase the heat to medium. Cover and simmer until the brussel sprouts are bright green, about 5-6 minutes.
Uncover the pan and cook until the liquid has evaporated and the sprouts are tender, about 3 minutes.
Turn off the heat and stir in the bacon, butter and vinegar.
Season to taste with salt and pepper.
Makes 4 servings . Can be frozen for use as meal prep.
100 Calories per Serving, 6 Grams of Fat, 5 Grams of Protein, 8 Grams of Carbohydrates, 3 Grams of Dietary Fiber, 5 Grams of Net Carbs