Brussels Sprouts with Bacon, Shallots and Garlic

Brussels Sprouts with Bacon, Shallots and Garlic

Somewhere amidst the stacks of cookbooks and recipe print offs is an extraordinary recipe for Brussels sprouts with bacon that I made for Thanksgiving years ago. My parents were visiting and my dad dived into these with gusto. I’m certain I ate the rest of the batch myself , and they were fabulous. If you’re familiar with my family, you know they held out for a boiled bag of green beans. Since then, I’ve been trying to recreate the dish…and this delicious recipe comes close.

So please, give these maligned mini-cabbages a chance. The key is not to overcook …you want to keep some of the vibrant green color. Nobody likes a grayish , mushy Brussels sprout. And bacon and the aromatics give these veggies a nice boost of flavor. This is not a long, drawn out recipe…it can be a simple second side dish for any of your holiday meals. Making it on the stove top frees up your oven for all the other cooking you’ll be doing. I think you’ll change your mind once you give these Brussels sprouts with bacon a try.

Ingredients

  • 2-3 slices bacon, cut into thin slices
  • 2 tablespoons olive oil
  • 1 large shallot, sliced
  • 2 cloves garlic, minced
  • 5 cups Brussels sprouts, trimmed and cut in half unless very small
  • Salt and freshly ground pepper to taste
Read the whole recipe on That Skinny Chick Can Bake