BRUSSELS SPROUTS WITH BACON AND CIDER VINEGAR

2 lb Brussels sprouts, trimmed and cut in half

1 cup water
1/2 tsp salt, divided, optional
4 slices lean center-cut bacon, chopped
3 tbsp olive oil
2 tbsp finely chopped shallot
4 garlic cloves, minced
1/4 cup cider vinegar
2 tbsp honey
2 tsp whole grain mustard
1/2 tsp black pepper

In a 12-inch skillet combine Brussels sprouts, water, and 1/4 teaspoon of the salt; bring to a boil. Reduce heat and simmer, covered, 5 to 7 minutes until tender. Drain and set aside.

In the same skillet, cook bacon over medium heat for 5 minutes or until crisp. Remove to paper toweling to drain. Drain bacon fat from skillet.

Add olive oil, shallot and garlic to skillet and cook until tender, about 3 minutes. Whisk in vinegar, 1 tablespoon of the honey, mustard, pepper and remaining salt. Cook 5 to 8 minutes or until slightly thick.
Stir in the sprouts and heat through.

Before serving, sprinkle mixture with the bacon and drizzle with the remaining 1 tablespoon of honey.

Yield: 8 (3/4-cup) servings
Per serving: 130 calories, 6g (1 sat) fat, 4 mg cholesterol, 168 mg sodium, 16 g (4 fiber, 7 sugar) carbs, 6g protein

 Note: File Photo