Brussel Sprouts with Bacon
A perfect balance of creamy and savoury, this dish is an indulgent side made with Brussels sprouts, crispy bacon, onions, herbs and our Campbell’s® Condensed Cream of Mushroom soup.
Total Time
40 min
125 mL (½ cup)
32
- 18 cups 4.25 L Brussel Sprouts (cut in half)
- 1 cup 250 mL Olive oil, divided
- 2 cups 500 mL Onion, sliced thin
- 1 tsp 5 mL Black pepper, ground
- 1 tsp 5 mL Rosemary, fresh, chopped
- 1 Tbsp 15 mL Parsley, fresh, chopped
- 2 ½ cups 625 mL Bacon, cooked, reduced sodium
- 3 cups 750 mL Chicken
- 1 can (48 oz) 1 can (1.36 L) Classic Cream of Mushroom
- ½ cup 125 mL White wine vinegar
- Blanch Brussel sprouts in a large pot of boiling water for 3 minutes.
- Mix Brussel sprouts in a large bowl with 125 mL (1/2 cup) of oil. Roast in oven on a pan at 176°C (350°F) for 10 minutes. Reserve.
- Heat remaining oil in a large sauce pot. Add onions. Cook for 3 minutes.
- Add black pepper, rosemary, parsley and cooked bacon. Cook for 2 minutes.
- Add Campbell’s® Chicken Broth, Campbell’s® Condensed Cream of Mushroom Soup and vinegar. Let simmer on low to medium heat for 12 minutes.CCP: Heat to a minimum internal temperature of 74°C (165°F) for 1 minute.CCP: Hold for hot service at 60°C ( 140°F).
To Serve
- Portion 125 mL (1⁄2 cup) onto a plate.
Tips
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Nutrition Facts
Per
125 mL (½ cup)
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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