Sauteed Brussel Sprout Salad

There is a famous story in our house growing up about brussel sprouts. One day my mom tried to get us all to eat more vegetables and made brussel sprouts, however, my dad’s expression of disgust convinced my sisters and myself to never trust mom again. I didn’t try brussel sprouts that day….or for years later! I decided to branch out and try preparing them in a way I could handle. Much to my surprise, they were delicious! Dear brussel sprouts, I’m sorry I’ve hated you for so long. It was a complete misunderstanding.

Sauteed Brussel Sprout Salad

Course: Vegetables

Cuisine: American, Stove Top

Keyword: Dairy Free

Servings: 4 servings

Calories: 113kcal

Author: Steph Wagner

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Ingredients

• ▢ 3 cups shredded Brussels Sprouts
• ▢ 2 tsp olive oil
• ▢ 6 strips turkey bacon, diced
• ▢ 1/4 tsp each salt and pepper

Instructions

• ▢
  Quarter brussels sprouts and put aside.
• ▢
  Heat a skillet to medium-high heat and spray with cooking spray. Add diced turkey bacon pieces and sauté for a couple minutes.
• ▢
  Add brussels sprouts and 2 tsp olive oil. Sprinkle in salt and pepper.
• ▢
  Continue to stir occasionally, allowing mixture to brown and crisp. About 8 minutes. Remove and serve.

Nutrition

Serving: 3oz | Calories: 113kcal | Carbohydrates: 6g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 196mg | Potassium: 263mg | Fiber: 3g | Sugar: 1g | Vitamin A: 498IU | Vitamin C: 56mg | Calcium: 28mg | Iron: 1mg