-2 hickory-smoked bacon slices
-4 large shallots, thinly sliced
-2 pounds Brussels sprouts, trimmed and halved
-1 cup water
-1/2 tsp kosher salt, divided
-1/4 tsp freshly ground black pepper
-1 (2 ounce) slice French bread baguette
-3 Tbsp butter
Preheat broiler. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving drippings, crumble. Increase heat to medium-high. Add shallots to drippings in pan. Sauté for 2 minutes or until tender, stirring occasionally. Add Brussels sprouts and 1 cup water and bring to a boil. Cover pan loosely with aluminum foil and cook 6 minutes or until Brussels sprouts are almost tender. Uncover and remove from heat. Sprinkle with ¼ tsp salt and pepper. Toss to combine. Spoon Brussels sprouts mixture into a 2-quart broiler-safe glass or ceramic baking dish coated with cooking spray.
Place bread in a food processor, and process until finely ground. Melt butter in skillet over medium-high heat. Add breadcrumbs and remaining ¼ tsp salt to pan and sauté for 2 minute, or until toasted, stirring frequently. Add cooked, crumbled bacon to toasted breadcrumb mixture. Sprinkle the breadcrumb mixture over Brussels sprouts mixture. Broil 3 minutes or until golden and thoroughly heated.
Per serving (3/4 cup): Calories 133, Fat 5.8 g (Saturated 3.2 g), Cholesterol 14 mg, Sodium 280 mg, Carbohydrate 17.9 g, Fiber 4.6 g, Protein 5.9 g
Yield: 6 servings
Source: Dean Health Holiday Holdout