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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Brussels Sprouts with Bacon, Garlic, and Shallots Recipe

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This recipe for Brussels Sprouts with Bacon, Garlic, and Shallots is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices center-cut bacon, chopped
1/2 C slices shallots (about 1 large)
1 1/2 lbs Brussels sprouts, trimmed and halved
6 garlic cloves, thinly sliced
3/4 C fat-free, lower-sodium chicken broth
1/8 tsp salt
1/8 tsp freshly ground black pepper
Directions:
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add bacon and saute for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from the pan with a slotted spoon, reserving 1 T drippings in pan (discard the remaining drippings).

Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; saute 4 minutes. Add garlic and saute for 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 the heat; stir in salt and pepper.

 

 

 

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