If you’re still not sure if you like brussels sprouts or not, just apply the golden foodie rule, “Everything tastes better with bacon”. It’s pretty much a universal truth, and brussels sprouts are no exception. If you didn’t know already, brussels sprouts are in season right now, and I couldn’t be happier. I’ve loved these tiny cabbages since I was a kid, and the selection this year has been terrific. Lots of times when The Hubs is having dinner with clients, or is out of town, I’ll just roast up a big batch and eat them for dinner. No bacon necessary.
My parents arrive tomorrow, and although my mom love brussels sprouts, I don’t think my dad is a fan. I’m not sure he’s ever had brussels sprouts with bacon, so we’ll see if these can change his mind. For more amazing brussels sprout recipes, be sure to check out the ever growing selection over at Seasonal Potluck
Brussels Sprouts with Bacon, Garlic, and Shallots recipe from Cooking Light
- 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
- 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.