Looking for a simple recipe that will look and taste outstanding on your holiday table? Whenever I make Brussels Sprouts with Bacon and Shallots, it gets rave reviews (even from the kids!), and it’s so easy to pull together. This would make a great accompaniment to your Easter ham this year.
- 6 slices bacon
- 1/2 cup sliced shallots
- 1 1/2 lbs Brussels sprouts, trimmed and halved
- 6 garlic cloves, minced
- 3/4 cup chicken broth (I use low sodium bouillon)
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Heat a large nonstick skillet over medium-high heat. Chop the bacon into small pieces, add to skillet and saute for 5 minutes or until bacon begins to brown.
- Remove skillet from heat. Remove the bacon from pan, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
- Return skillet to medium-high heat, and stir in bacon, shallots, and Brussels sprouts. Stir frequently to saute for 4 minutes.
- Add garlic, and saute for 4 more minutes or until garlic begins to brown (stir frequently so that garlic does not burn).
- 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.
This recipe is a wonderful change from the usual broccoli or green beans side dish. I wasn’t familiar with shallots until a few years ago, when a recipe introduced me to them, and now I just love them! They have such a deep, rich flavor that makes everything taste better. In your grocery store’s produce section, look for bags of 1 1/2 – 2 lbs brussels sprouts. They’re usually near the bagged salads.
Brussels Sprouts with Bacon and Shallots is linked up to Healthy Eating Recipes at Blogging Mamas, Gluten-Free Recipe Roundup at Musings of a Housewife, Recipes and Crafts Party at Close to Home, Fluster’s Creative Muster Party at Fluster Buster and The SITS Girls Linky.