1. Heat large covered saucepot of water to boiling over high heat. Add sprouts and heat to a boil; cook 5 minutes or until tender-crisp; drain.
2. In large skillet, toast almonds over medium heat 5 minutes or until golden brown, stirring frequently; transfer to plate to cool.
3. In same skillet, cook bacon over medium heat 5 minutes, stirring occasionally. Add onion; cook 5 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in vinegar, brown sugar, and salt and pepper to taste; heat to a simmer. Stir in sprouts; cook 3 minutes or until heated through. Transfer sprouts to serving bowl; sprinkle with almonds.
- 7 g Fat
- 1 g Saturated fat
- 3 mg Cholesterol
- 65 mg Sodium
- 17 g Carbohydrates
- 4 g Fiber
- 8 g Sugars
- 8 g Added sugars
- 6 g Protein
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Nutritional Information
- 7 g Fat
- 1 g Saturated fat
- 3 mg Cholesterol
- 65 mg Sodium
- 17 g Carbohydrates
- 4 g Fiber
- 8 g Sugars
- 8 g Added sugars
- 6 g Protein
Directions
1. Heat large covered saucepot of water to boiling over high heat. Add sprouts and heat to a boil; cook 5 minutes or until tender-crisp; drain.
2. In large skillet, toast almonds over medium heat 5 minutes or until golden brown, stirring frequently; transfer to plate to cool.
3. In same skillet, cook bacon over medium heat 5 minutes, stirring occasionally. Add onion; cook 5 minutes or until softened, stirring occasionally. Stir in garlic and thyme; cook 1 minute. Stir in vinegar, brown sugar, and salt and pepper to taste; heat to a simmer. Stir in sprouts; cook 3 minutes or until heated through. Transfer sprouts to serving bowl; sprinkle with almonds.