Wednesday, June 5, 2013

Brussels Sprouts and Bacon

I want to teach my children to try and hopefully love a wide variety of fruits and vegetables...including the ones commonly dubbed as "disgusting" (spinach, Brussels sprouts, etc.).  Therefore, I am trying different recipes to make them more appealing and encourage them to at least try them.  You never know if you like something until you give it a chance!
Onto the Brussels sprouts...everything tastes better with bacon right?  I altered this recipe a bit from the original and the sprouts turned out really well.  Brussels sprouts have a bitter cabbage taste naturally so the bacon and chicken broth really add a lot of flavor.  I can understand why someone would not like Brussels sprouts if they are not cooked correctly.  Prepared well, though, they are actually quite tasty we discovered!

4 slices of bacon
1 TBSP olive oil
1 shallot, finely chopped
3/4 lbs. Brussels sprouts, trimmed and cut in half
1 C chicken broth

Cook the bacon in a large skillet.
When the bacon is finished cooking, chop in up into small pieces.
Add the olive oil to the pan on medium heat.
Cook the shallots for 1-2 minutes.
Add the Brussels sprouts and salt and pepper them to taste.
Cook them for 2-3 minutes until they begin to soften.
Add the broth and when it begins to bubble, cover the pan.
Cook the sprouts for 10 minutes until they are tender.
Using a slotted spoon or spatula, put the sprouts into a serving dish.  Leave the grease and liquid in the pan.
Top the sprouts with the bacon pieces.
Serve warm.

This recipe is adapted from Rachel Ray.

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