Post by DarthAvarous on Nov 14, 2012 19:46:50 GMT -5
Brussels Sprouts With Bacon, Shallots, and Garlic
This is a great way to improve many vegetables. The rendered bacon fat provides rich flavor, with only a minimal increase in calories. If you are not a fan of bacon, you could substitute pancetta or simply toss the sprouts in olive oil.
Ingredients:
6 Slices center-cut bacon, chopped
½ C. Shallots, sliced
1½ lbs. Brussels sprouts, trimmed and halved
6 Cloves of garlic, thinly sliced
¾ C. Fat-free, low sodium chicken broth
1/8 Tsp. Salt
1/8 Tsp. Pepper
Directions:
Heat a large skillet over medium-high heat. Add bacon and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 T. of drippings in pan (Discard the rest). Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts. Sauté for about 4 minutes. Add the garlic and saute for an additional 4 minutes or until garlic begins to brown, stirring frequently. 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 and stir in salt and pepper. This dish serves 4 – 6 ponies.
This is a great way to improve many vegetables. The rendered bacon fat provides rich flavor, with only a minimal increase in calories. If you are not a fan of bacon, you could substitute pancetta or simply toss the sprouts in olive oil.
Ingredients:
6 Slices center-cut bacon, chopped
½ C. Shallots, sliced
1½ lbs. Brussels sprouts, trimmed and halved
6 Cloves of garlic, thinly sliced
¾ C. Fat-free, low sodium chicken broth
1/8 Tsp. Salt
1/8 Tsp. Pepper
Directions:
Heat a large skillet over medium-high heat. Add bacon and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 T. of drippings in pan (Discard the rest). Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts. Sauté for about 4 minutes. Add the garlic and saute for an additional 4 minutes or until garlic begins to brown, stirring frequently. 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 and stir in salt and pepper. This dish serves 4 – 6 ponies.