Garlic, bacon and shallots are all you need to add intense flavor to the Brussels sprouts in this easy, 5-ingredient side-dish recipe. To trim Brussels sprouts, simply cut off the stem end and halve. If they're large, you can quarter them, just making sure the Brussels sprouts are cut into uniform pieces so that they'll cook evenly. If you don't want to discard the leftover bacon drippings, carefully transfer to a heatproof container, cool, and store in the fridge. You can use it as a replacement for any other cooking oil or fat.
6 slices center-cut bacon, chopped
1/2 cup sliced shallot (about 1 large)
1 1/2 pounds Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 cup fat-free, lower-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
How to Make It
Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 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.
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Slight change to recipe: sautéed the shallots & garlic, removed them from the pan and held with the reserved bacon. Added the brussels sprouts, cut-side down until lightly browned; stirred and cooked for about 8min total. Then brought in the bacon, shallots, garlic & broth to simmer about 2min more. Pretty good. Served with CL's guinness-braised chuck & horseradish potatoes.
I have been serving a version of this for years to great reviews (and demands for the recipe!) but use turkey bacon and a bit of EVOO instead. Mine didn't include the shallots but I'll definitely add them next time.
If you have leftovers, for another meal, serve these brussell sprouts over thin spaghetti noodles along with some pan fried or grilled chicken or turkey breast cut into bite size pieces. Drizzle with EVOO and some grated parmesan cheese and of course some warm crusty French bread. Can follow the same recipe with broccoli too and later serve over spaghetti noodles as well. YUM!
I made this knowing I would eat them but my husband swore he wouldn't touch them. Well...he lied! They were extremely delicious. I made my own little changes with spices but kept the majority of it the same. Excellent recipe. Excellent!!
Truthfully my boyfriend and I had never tried brussel sprouts before. This recipe was awesome! We didn't have any shallots on hand so we just used yellow union instead and only made half of a batch. We also substituted garlic cloves for some jarred minced garlic. Will make again.
These were so delicious! I served them for Christmas dinner and guests who normally said they didn't like Brussels Sprouts (politely) tried these, then went back for seconds! YUM! So easy to prepare too. If you want to add some variety to your veggie rotation, try these - you will not be disappointed.
Oh my goodness I have never had Brussels sprouts and my whole family said yuck when I told them I was going to make this. Well guess what It was very yummy. I am defiantly going to make these for Thanksgiving and Christmas.
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