Monday, November 12, 2012

Brussels Sprouts With Bacon, Shallots, and Garlic

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OK, so when did Brussels sprouts get  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!  

I was never the biggest fan of Brussels sprouts myself, until one day recently I ate some that had been cooked after they sprout had been cut in half.  Bingo!  That sealed my love for this old cabbage foe o' mine.  When the sprout gets cut in half prior to cooking, all of the flavours of whatever you are cooking the sprouts in gets into the layers of the sprouts and make magic.  In this recipe, the intense flavours of the bacon, shallots, and garlic really get busy with the Brussels sprouts, and make it into a side dish that is more that just palatable - it's downright freaking tasty!  Bacon and Brussels sprouts were meant to be together.  This is a super-easy five-ingredient side dish that I would serve at any time of the year.

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 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.
Blurry Brussels
Brussels Sprouts With Bacon, Shallots, and Garlic

Serves:  6

  • 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!

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