It’s not always easy to get the family together for dinner, much less serve up a dinner that’s easy and nutritious. Sam’s Club tries to help families by offering Simply Delicious Meals, a weekly menu plan with recipes for healthy dishes. Chef Katie Workman, author of “The Mom 100 Cookbook” and founder of Cookstr, has joined the Sam’s Club Simply Delicious Brigade to offer healthy recipes, like this one for Brussels Sprouts with Bacon and Mustard Vinaigrette.
If you love Brussels sprouts, you will find Chef Katie Workman’s recipe irresistible, and for those still on the fence, the bacon and mustard will convert you. If you’re looking for a vegetarian side dish, you can leave out bacon. All ingredients can be found at Sam’s Club.
Brussels Sprouts with Bacon and Mustard Vinaigrette
Preparation time: 25 minutes
• 4 tablespoons olive oil, divided
• ½ cup minced onion
• 2 pounds Brussels sprouts, trimmed and halved
• ½ cup chicken broth
• 2 tablespoons balsamic vinegar
• 1 tablespoon yellow mustard
• Kosher salt and freshly ground pepper to taste
• 6 strips bacon or turkey bacon, cooked and crumbled
1. In a large skillet over medium heat, heat 1 tablespoon of the olive oil. Add the onion and sauté for 4 minutes until the onion is tender and turning golden.
2. Add the Brussels sprouts to the pan and turn the heat up to medium high. Cook, stirring only occasionally until the Brussels sprouts to begin to brown in spots, about 8 minutes. Add the chicken broth and cover the pan.
3. Let the liquid come to a simmer, then reduce the heat to medium, and steam the Brussels sprouts for another 7 to 10 minutes, until you can easily slide a sharp knife into them, and the broth is almost evaporated.
4. Meanwhile, in a small bowl whisk together the balsamic vinegar, mustard, and remaining three tablespoons of olive oil. Season with salt and pepper. Pour over the cooked Brussels sprouts in the pan and toss them to coat with the vinaigrette. Add the crumbled bacon and toss one more time before transferring to a serving dish. Serve hot or warm.
Recipe reprinted with permission.
©2013 Jennifer L. Cruz. All Rights Reserved.
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