Pan Roasted Brussels Sprouts with Bacon

So….when did Brussels sprouts become popular to eat? And also, did you know that it’s Brussels with an “s” at the end AND capitalized? I certainly didn’t.

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But seriously — since when does everyone love these things? I mean, I remember growing up and the very mention of Brussels sprouts was enough to make my toes curl. But now? For some completely inexplicable reason, I love them. And so, it seems, does everyone else. And when you throw some bacon on top? Well, it just doesn’t get any better than that. Bacon makes EVERYTHING better.

Ingredients:

  • 5 slices bacon
  • 1 tablespoon extra-virgin olive oil
  • 1 shallot, chopped
  • 1 1/2 pounds Brussels sprouts with stems trimmed, small spouts left whole, larger spouts halved
  • Salt and pepper, to taste
  • 1 cup chicken broth

Instructions:

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. 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.Yields: 4 servings

Recipe from: Rachel Ray
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