Brussels Sprouts ala Angela |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My friend Angela gave me this holiday hit recipe! Everyone loved it and was asking for the recipe. Brussels sprouts have never been a favorite of mine until now. Beef stock can be used in place of chicken stock. Great side dish with our Easter ham. ENJOY! Ingredients:
6 slices bacon, diced |
1 onion, diced |
1 tablespoon minced garlic |
1 cup chicken stock |
2 (16 ounce) packages brussels sprouts, trimmed and halved lengthwise |
Directions:
1. Place the bacon, onion, and garlic in a large, deep skillet and cook over medium-high heat until the onions caramelize, 10 to 12 minutes.
2. Pour the chicken stock into the pan; add the Brussels sprouts. Bring the liquid to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir the mixture so the sprouts are coated in the liquid
3. Place a cover on the skillet and cook until the sprouts are cooked through yet firm, about 15 minutes.
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