The Pioneer Woman Tasty Kitchen
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Brussels Sprouts with Bacon, Red Onion and Avocado

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

These are Brussels sprouts that will turn the haters into lovers!

Ingredients

  • 4 pieces Thick Cut Bacon
  • ½  Red Onion, Thinly Sliced
  • 2 teaspoons Olive Oil
  • 1 pound Brussels Sprouts, Tough Ends Cut Off Then Halved
  • ½ cups Chicken Stock
  • 1  Medium Sized Avocado, Peeled, Pitted And Cut Into Chunks
  • 2 Tablespoons Olive Oil
  • 2 Tablespoons Balsamic Vinegar
  • Kosher Salt And Black Pepper To Taste

Preparation

1. In a large nonstick saucepan, cook the bacon over medium heat, turning it at least once and cooking until crispy and the fat has rendered, about 5-7 minutes. Set the bacon aside to drain on a paper towel, Keep the grease in the pan and keep the pan on the heat.
2. Add the red onion to the bacon fat and sprinkle with a dash of kosher salt. Cook until golden brown, about 5 minutes. Transfer onion to a small bowl, keeping the pan on the heat.
3. Add 2 teaspoons olive oil and the Brussels sprouts. Cook the sprouts on high heat for about 2 minutes until starting to brown and the pan is drying up. Then add the chicken stock.
4. Cook the Brussels sprouts about 5 minutes until just tender and the broth has cooked off. Add the onions back in and toss together. Season to taste with kosher salt and black pepper.
5. Transfer to a serving dish. Crumble the bacon over the sprouts. Add the chunks of avocado.
6. In a small cup mix together the 2 tablespoons olive oil and the balsamic vinegar and drizzle over the top of the dish. Serve warm.

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3 Reviews

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Avatar of mrswithers

mrswithers on 2.6.2013

Made this for Christmas and it was awesome!

Avatar of Mary

Mary on 1.5.2013

I made mine with turkey bacon and just regular onions, but it still tasted amazing. Definitely plan on making this again.

Avatar of Jennifer F

Jennifer F on 12.14.2012

Made these for Thanksgiving, they were a huge hit! :)

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