Brussels Sprouts with Bacon
Recipe courtesy Rachael Ray
Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 15 min Level:
0 Serves:
4 servings Ingredients
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Directions
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, 1 turn. 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.
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Brussels Sprouts with Bacon
Recipe courtesy Rachael Ray
Prep Time: 10 min Inactive Prep Time: hr min Cook Time: 15 min Level:
0 Serves:
4 servings Ingredients
3 slices bacon, chopped
1 tablespoon extra-virgin olive oil, 1 turn of the pan
1 shallot, chopped
1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
Salt and pepper, to your taste
1 cup chicken broth
Directions
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, 1 turn. 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.
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Skillet Brussels Sprouts w Potatoes
1 Tblsp margarine or vegetable oil
1 onion, chopped
1 large potato, cut in small cubes
1 bay leaf1
lb Brussels sprouts, halved if large
1 sweet red pepper, cut in pieces
1/4 cup vegetable or chicken stock
Freshly ground pepper to taste
2 Tblsps chopped fresh parsley or green onions
In large skillet, melt margarine over medium heat; cook
onion,
potato and bay leaf, stirring often, until onion is
softened.
Add Brussels sprouts, red pepper and stock; cover and
cook
for 8 to 10 minutes. (add water if necessary) Season
with pepper.
Sprinkle with parsley or green onions. Remove bay leaf
before
serving
serves 6