Brussels sprouts look like miniature heads of cabbage. They are similar to cabbage in taste, but they are slightly milder in flavor and denser in
Brussels sprouts are a very good source of fiber. They are an excellent source of vitamin C and vitamin K, with a cup providing more than the day’s requirement of these vitamins. They are also a very good source of vitamin A, folate, and manganese, and a good source of vitamin B6 and thiamine.
*Try this Devon Fresh recipe*
500g Brussels sprouts
3 slices bacon
1 medium onion
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
2 tablespoons maple syrup
In covered nonstick 12-inch pan, heat 1 inch water to boiling over high heat. Meanwhile, trim tough ends and any yellow leaves from Brussels sprouts. Add Brussels sprouts to pan; heat to boiling. Reduce heat to low; cover and simmer 5 minutes or until Brussels sprouts are just tender-crisp.
Meanwhile, cut bacon into 1/2-inch pieces. Slice onion in half, then thinly slice crosswise.
Drain Brussels sprouts, then plunge into large bowl of ice water to stop cooking; drain thoroughly.
In same pan, cook bacon, onion, salt, pepper, and 1 tablespoon maple syrup over medium-high heat 7 to 8 minutes or until onion and bacon are browned, stirring frequently.
Meanwhile, cut Brussels sprouts lengthwise into thin slices. Add Brussels sprouts to onion mixture in pan; cook 6 to 7 minutes or until all liquid evaporates and Brussels sprouts are lightly browned, stirring occasionally. Stir in remaining 1 tablespoon syrup; cook 1 minute to heat through.
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