November 14, 2007

Wishing for Warmth, but White Wine and Brussel's Sprouts Will Do

The winds of November are here, and coming upon Thankgiving I am giving you a nice warming recipe for the holiday. Even Brussels Sprouts haters love this dish.

Brussels Sprout with Bacon

3 slices bacon, chopped
1 tablespoon extra-virgin olive oil
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

1. Brown bacon in a medium skillet over medium high heat.

2.Remove bacon to a paper towel lined plate.

3. Add extra-virgin olive oil to the pan, 1 turn.

4. Add shallots to the pan and saute 1 to 2 minutes.

5. Add Brussels spouts and coat in oil. Season with salt and pepper.

6. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth.

7. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

8. Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.

2 comments:

Corinne said...

Mmm, this looks fantastic... I'm always looking for new ways to do Brussels Sprouts

Ms Unseen/MsF/Redlotusblossom said...

Corinne -- It is yummy. Anne Cory at Kitchen Conservatory mentioned when I was in there the other day buying some duck fat that someone had mentioned to her that Brussel's sprouts cooked in the duck fat was _fantastic_. Next time I make this dish I'm going to modify it accordingly!