Details
Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Cuisine:
Categories: Cabbage, Christmas, Comfort Food, Cooking Light, Dinner, Kid Friendly, Lunch, Party Foods, Picnics, Side Dishes, Summer Fun, Sunday Dinner, Thanksgiving, The Lazy Way To Cook, Vegetables, Week Nights, Weekend Fun, Winter Warmth
Yields or Serves:
Brussels Sprouts With Bacon
I sure do love Brussels Sprouts and what could be better than pairing these little babies with bacon! This is such a simple recipe with a big return.
INGREDIENTS
1 Teaspoon Olive Oil
2 Thick Slices Bacon
4 Cups Trimmed & Halved Brussels Sprouts
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
1 Finely Chopped Medium Shallot
1 Tablespoon Unsalted Butter
½ Cup Chicken Broth
2 Tablespoons Apple Cider Vinegar
In a large skillet heat the olive oil over a medium heat. Add the bacon and cook for 5 minutes. Stir occasionally. Transfer the bacon to paper towels to drain and let cool. Crumble the bacon and set aside. While the bacon is cooling add the Brussels Sprouts to the bacon drippings in the skillet. Add the salt and pepper. Cook for 5 minutes until well browned in spots and beginning to soften. Stir often. Reduce the heat to low and add the shallot and butter. Cook for 3 minutes. Add the chicken broth to the skillet and turn the heat to high and bring to a boil. Scrape up the browned bits from the bottom of the pan while cooking. Reduce the heat to medium low and simmer for 2 minutes until the broth has cooked out. Stir in the vinegar and crumbled bacon. Cook for 30 seconds. Remove from the heat and transfer to a serving bowl. Serves 4
