Directions:
- Preheat oven to 350'
- In saute pan, over med. heat,saute bacon and cook till fat has been rendered. Remove to drain.
- In large bowl,add all remaining ingredients except chicken broth and butter,and toss until Brussel sprouts are coated with the oil. Lay out 20 piece of parchment over aluminum foil on a sheet pan and pour Brusse sprout mixture into the middle,then top with bacon and 1 TB butter.
- Fold foil over itself and put in pre-heated oven. Cook 25-30 mins or till they smell done. Remove sprouts.
- Discard the herbs,garlic and lemon and place sprouts in large saute pan with 2 TB butter,bacon and 1/4 c chicken broth. Cook down till the mixture bubbles and caramelizes.
- The recipe from show reads different ,it did not put in fry pan after baking in oven.than I did them the way I saw them done on the show. delicious.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 610.27 Kcal (2555 kJ) | ||
| Calories from fat | 564.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 62.7g | 96% | |
|---|---|---|---|
| Cholesterol | 133.8mg | 45% | |
| Sodium | 201.52mg | 8% | |
| Potassium | 398.68mg | 8% | |
| Total Carbs | 10.13g | 3% | |
| Sugars | 2.4g | 10% | |
| Dietary Fiber | 3.94g | 16% | |
| Protein | 5.64g | 11% | |
| Vitamin C | 80.8mg | 135% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 57.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 304.25 Kcal (1274 kJ) | ||
| Calories from fat | 281.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.26g | 96% | |
|---|---|---|---|
| Cholesterol | 66.7mg | 45% | |
| Sodium | 100.47mg | 8% | |
| Potassium | 198.76mg | 8% | |
| Total Carbs | 5.05g | 3% | |
| Sugars | 1.19g | 10% | |
| Dietary Fiber | 1.96g | 16% | |
| Protein | 2.81g | 11% | |
| Vitamin C | 40.3mg | 135% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.5mg | 6% | |
| Calcium | 28.7mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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