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.
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.
Remove pan from heat; stir in pepper, and sprinkle with bacon.
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Easy and popular, every time I've made this, I've converted Brussels-sprouts-haters. Served with Thanksgiving turkey, it was the must-have dish and recipe of the potluck. Seriously, I have to divide this into portions as soon as I finish it, because I will eat all of it in one sitting.