I love Brussels Sprouts. I like them steamed, braised or sauteed. But for the Brussels Sprout Skeptics out there, give this recipe a try. I think you’ll be surprised how good they can taste. The trick is the bacon. Bacon makes everything delicious–well, almost everything.
Brussels sprouts are in season right now so try to buy them on their stalks. That way you know they’re fresh! Plus they look cool and your kids will have fun snapping them off. I always say, get them involved in the process and they’ll want to eat them.
Just snap off as many as you need and keep the rest in the fridge until you’re ready to cook them.
So if your New Year’s Resolution is to eat healthy, but you’re just not ready to give up all the good stuff, ease into “Healthy Living 2013” with this vegetable dish.
- 20-22 Brussels sprouts, cut in half
- 3 slices bacon
- bacon grease after cooking the bacon
- 1/2 sliced onion
- 1 cup chicken broth
- salt and pepper, to taste
Rinse the sprouts and cut them in half.
Thinly slice the onion. Cook the bacon in a saute pan until crispy. Set aside to drain on paper towels, but keep the bacon grease in the pan.
In the same pan that you cooked the bacon, add the onion and cook for 3 minutes over medium heat.
Add the sprouts and cook for 5 minutes until lightly browned.
Add the chicken broth, cover and cook for 10-13 minutes over medium heat until sprouts are fork tender. Uncover and turn heat to high to cook off any remaining broth.
Crumble the bacon, sprinkle on the spouts and and gently stir. Season with salt and pepper.
Arrange on a nice platter and serve warm.
Next time…if you really want to go healthy, skip the bacon. They’re almost as good that way!
As always, Enjoy!
Categories: Sides, Vegetables
Tags: Brussels sprouts, roasted Brussels sprouts with bacon and onion, roasted vegetables