Braised Brussels Sprouts


  • 1/4 pound bacon, diced
  • 1/2 cup chopped onion
  • 1 to 1 1/2 pounds Brussels sprouts, outer leaves removed and stems trimmed, each cut in half
  • 1/2 cup low-sodium chicken broth
  • Pinch sugar
  • Salt
  • Freshly ground black pepper


  1. Place the bacon in a pan with a lid that is large enough to eventually hold all the Brussels sprouts. Cook bacon over medium heat until it releases its fat, 3 to 4 minutes.
  2. Add the onion and cook, stirring every minute or so, until it is translucent, about 3 minutes.
  3. Add the sprouts, broth, sugar and salt and pepper to taste, stirring to combine. Increase the heat to high and bring to a boil. Immediately reduce heat to low and cover the pan.
  4. Cook slowly until sprouts are tender, 25 to 30 minutes.
  5. Uncover, increase heat to high and bring back to a boil. Cook until the liquid has almost evaporated, about 4 minutes.
  6. Serve immediately, or cover and keep warm until ready.

Serves 6.

Per serving: 127 calories; 5g protein; 8g carbohydrates; 9g fat (3g saturated fat); 13mg

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