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Brussels Sprouts with Bacon, Garlic, Shallots

I have made Brussels sprouts with bacon several times and I love the combination of the two together. I was getting a little bored with this dish and wanted to find a way to make them a little more flavorful and company-worthy. There is nothing wrong with the original, it just needed a little makeover.

Cooking Light has an easy recipe with a couple of additional ingredients. These work great with the bacon.



  • 6 slices center-cut bacon, chopped
  • 1/2 cup sliced shallot (about 1 large)
  • 1 1/2 pounds Brussels sprouts, trimmed and halved
  • 6 garlic cloves, thinly sliced
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

    1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown.
    2. Stir in shallot and Brussels sprouts; sauté 8-10 minutes until the Brussels start to brown. Stir and let cook a couple more minutes until they are lightly browned.
    3. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil.
    4. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.