This side dish recipe is a crowd-pleaser, proving that everything is better with crisp peppered bacon and thick whipping cream.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.

Instructions Checklist
  • In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.

Nutrition Facts

174 calories; 14 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 38 mg cholesterol; 305 mg sodium. 438 mg potassium; 10 g carbohydrates; 4 g fiber; 2 g sugar; 6 g protein; 1020 IU vitamin a; 73 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 52 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 1 mg iron;

Reviews (1)

51 Ratings
  • 5 star values: 33
  • 4 star values: 8
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 3
Rating: Unrated
This side dish was a hit and everybody wanted the recipe. Of course, I spread the word to everyone to make it as their favorite side dish. Anything that goes with crispy bacon will go well. I will make this salad again next time. It is so yummy and delicious. The dressing is not too overpowering with the brussel sprouts. Dried cranberries gives it a nice touch and subtleness of tart and slightly bitter taste from the creamy dressing.