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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I am one of the few people I know that loves Brussels Sprouts, but hopefully this recipe will change some peoples idea of this little veggie! The recipe originally called for slices of peppered bacon, but since I'm a Vegetarian I substituted a no-meat version of bacon. I think it turned out great! (the chicken broth can also be substituted for a veggie or poultry flavored broth, for strict Vegetarians) From BH&G. Ingredients:
4 slices vegetarian bacon |
2 lbs brussels sprouts, trimmed and halved through stem end |
3/4 cup reduced-sodium chicken broth |
1/2 teaspoon kosher salt |
1/4 teaspoon black pepper |
3/4 cup whipping cream |
cracked black pepper |
Directions:
1. In 12-inch skillet cook bacon over medium heat until slightly browned and crisp. Drain on paper towels, reserve what oil is left in skillet (add a little if needed).
2. In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.
3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.
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