4 Serves
35 Mins
Place the bacon in a large skillet over medium heat and cook until the fat has rendered and the bacon is golden brown.
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Vitamin K
201 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
81 µg / 400 µgCalcium
59 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
97 mg / 1,250 mgPotassium
544 mg / 4,700 mgSodium
91 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
10 gAlcohol
0 g
Add the minced shallots to the skillet with the bacon fat and sauté until they become soft and translucent.
Increase the heat to high, add the halved Brussels sprouts to the skillet, and sear them until they develop a golden-brown crust.
Finish the dish by squeezing fresh lemon juice over the sprouts and seasoning with salt and pepper to taste.
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