OK, so when did Brussels sprouts get so...cool? They used to be the most hated vegetable in the world (except, I would wager a guess, in Brussels), and now you're seeing it as a side dish at fancy restaurants, and on dinner tables in homes at times other than Thanksgiving, Easter, and Christmas. What the heck!
This blog post comes from a previous post about a bacon-themed supper club night that The Hubby and I did with some friends. I want it to be that night again right now. If you want to read the full blog post about Bacon Night, click here to go back to that page.
I got the recipe from MyRecipes.com...thank you Google! And now, because I have to have a picture, I will post a picture below. If you read the original Bacon Night post, you will understand why the cameraman's (my) hands are a little shaky.
- 6 slices thick-cut bacon, chopped
- 1/2 cup sliced shallot
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 6 garlic cloves, thinly sliced
- 3/4 cup chicken broth
- 1/8 tsp. salt
- 1/8 tsp. freshly ground pepper
Heat a large non-stick skillet over medium-high heat. Add bacon, and saute for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove all but 1 tbsp. of bacon grease drippings from the pan, and discard it. Return the pan to a medium-high heat, stir in shallots and Brussels sprouts, and saute for 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes, or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat, stir in salt and pepper, and serve. Enjoy!
Recipe Source: MyRecipes.com