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Lemon Bacon Brussels Sprouts

Cook Time
25 minutes
7 g
Total Fat
9 g
Saturated Fat
3 g
11 g
Dietary Fiber
4 g


  • 2 1/2 lbs Brussels sprouts
  • 2 tbsp canola oil
  • 4 oz turkey bacon, diced
  • 2 cup white button mushrooms, sliced
  • 3/4 cup red onion, wedged
  • 2 garlic cloves, sliced
  • 3 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp red pepper flakes
  • 2 tbsp lemon juice
  • 1/2 cup parmesan cheese, shredded


  1. Trim stems and remove wilted outer leaves from Brussels sprouts. Wash Brussels sprouts and cut into quarters lengthwise.
  2. Fill a large pot with salted water and bring to a boil. Add the Brussels sprouts, cook until tender or about 6-8 minutes (centers should still be slightly firm).
  3. Drain and set aside.
  4. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the turkey bacon, cook until crisp, remove from skillet.
  5. Reduce heat to medium. Add the remaining oil, mushrooms, onion, and garlic to skillet.
  6. Cook and stir for about 5 minutes or until most of the water from the mushrooms has evaporated.
  7. Add Brussels sprouts, butter, salt, black pepper, and red pepper flakes to the skillet.
  8. Cook and stir for about 5 minutes or until heated through.
  9. Add lemon juice. Stir to coat.
  10. Transfer all contents to a serving plate. Sprinkle with cheese and top with bacon.

Tags: Side Dish, Dinner, Recipes, Lunch

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