Sweet, tender, and just a little crunch, these Brussels Sprouts with Bacon add a delightful touch to any Thanksgiving meal!
Brandy's Brussels Sprouts with Bacon has been on our Thanksgiving table the last several years and has become our favorite green vegetable on the menu. So much so that Brandy, my daughter-in-law, quadrupled the recipe this year, just so there would be leftovers with the Turkey and Southern Cornbread Dressing.
Shallots, bacon, and chicken stock are all you need to add great flavor to this simple, five ingredient side dish. The night before Brandy washed and trimmed the brussels sprouts chopped the bacon and shallots, and they were ready to saute the next morning.
Sweet, tender, and just a little crunch, these Brussels Sprouts with Bacon added a delightful touch to our Thanksgiving meal!
Brussels Sprouts with Bacon
Recipe Source: Food Network
- 3 slices of bacon, roughly chopped
- 1 tablespoon extra virgin olive oil
- 1 shallot, chopped
- 1 1/2 lbs. brussels sprouts, washed and trimmed (large sprouts cut in half and small ones left whole)
- salt and pepper to taste
- 1 cup chicken stock
Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate.
Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes.
Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.
Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.
Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
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