It’s amazing that I used to hide my cabbage under my mashed potatoes and now I’m eating mini cabbages and think they are FANTASTIC!
Then again, I think bacon makes everything better. So does Cooking Light. This recipe is without a doubt the best recipe I’ve tried with roasting Brussels sprouts. The sprouts still have a crisp bite to them without being soggy or that overdone boiled taste. The bacon, garlic, and shallots only make the them better. This is great addition to my growing list of vegetable sides without grains or gluten.
- 1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown.
- Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
- Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes.
- Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently.
- Add the chicken broth, and bring to a boil. 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.