We had a bag of brussel sprouts in the fridge just waiting for us to show them some love. And what better love to show then to sprinkle them with bacon? We introduced the brussel sprouts to the bacon, with a little shallot – and it was a party that we’ll be throwing together again. Even my son ate these brussels sprouts!
I can’t decide if this is a side dish or a main dish – I think it would work either way. What do you think?
3 slices bacon, chopped
If you can, look for a center-cut bacon. Since it’s a primary ingredient in the recipe you want it to be a good quality bacon.
1 tablespoon extra-virgin olive oil
1 shallot, chopped
1 1/2 pounds brussels sprouts, trimmed, small spouts left whole, larger spouts halved
1 cup chicken broth
Salt and pepper, to your taste
Although I think we’d leave the salt out next time – the bacon and chicken broth seems to provide plenty.
Brown bacon in a medium skillet over medium high heat.
Remove bacon and place on a paper towel on a plate.
Add extra-virgin olive oil to the pan.
We opted not to use the full tablespoon. We drained off some bacon grease and found like we had plenty of “flavor” to saute the brussels sprouts
Add shallots to the pan and saute 1 to 2 minutes.
Add brussels spouts and coat in oil. Season with salt and pepper, if you want.
Cook brussels sprouts 2 to 3 minutes to begin to soften, then add broth.
Bring broth to a bubble, cover and reduce heat to medium low.
Cook 10 minutes, until tender. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
Recipe credit: Rachael Ray, Food Network
What is your favorite way to make brussels sprouts?
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