It's funny how we are all raised with food prejudices. My parents told me Brussels sprouts were awful, so I assumed they were! Then I had them for the first time prepared like this, and I was in heaven. And guess what? So were my kids. Loaded with bits of crispy bacon and shallots, they're sweet and caramelized and everything you could ask for in a side dish. Give this underrated vegetable a try–you just might change your mind, too.
Oxmoor House SEPTEMBER 2012
1. Cook bacon in a large nonstick skillet over medium heat 3 minutes, stirring often. Using a slotted spoon, remove bacon, reserving drippings in pan; drain bacon. Add shallots to drippings in pan; sauté 1 to 2 minutes or until lightly browned. Add butter and Brussels sprouts; sauté 3 minutes. Add broth; sauté 2 minutes. Stir in vinegar.
2. Remove pan from heat; stir in pepper, and sprinkle with bacon.
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