These brussels sprouts were delicious! I usually roast frozen brussels sprouts in the oven, which are very good, but I had a bag of fresh that I wanted to do something different with. This recipe is quick, simple, and the results are outstanding. Just a touch of sweetness with the goodness of bacon. I cooked mine six minutes because we don't like them mushy. They were perfect. My husband and I liked them so much that I made them next night with a bag of frozen sprouts. They weren't as good as fresh, but still definitely worth doing if you only have frozen brussels sprouts. This is certainly a recipe that's going in my permanent file.
Bacon-Brown Sugar Brussels Sprouts
Photo: William Dickey; Styling: Buffy Hargett
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- 4 bacon slices
- 1 (14-oz.) can chicken broth
- 1 tablespoon brown sugar
- 1 teaspoon salt
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1. Cook bacon in a Dutch oven over medium heat 10 minutes or until crisp. Remove bacon, and drain on paper towels, reserving drippings in Dutch oven. Crumble bacon.
- 2. Add broth, brown sugar, and salt to drippings in Dutch oven, and bring to a boil. Stir in Brussels sprouts. Cover and cook 6 to 8 minutes, or until tender. Transfer Brussels sprouts to a serving bowl using a slotted spoon, and sprinkle with bacon. Serve immediately.
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