Garlic, bacon and shallots are all you need to add intense taste to the Brussels sprouts in this straightforward, five-ingredient side-dish recipe. To trim Brussels sprouts, just cut off the stem end and halve. If they’re big, you can quarter them, just producing sure the Brussels sprouts are reduce into uniform pieces so that they’ll cook evenly. If you will not want to discard the leftover bacon drippings, meticulously transfer to a heatproof container, cool, and keep in the fridge. You can use it as a replacement for any other cooking oil or body fat.
- six slices center-lower bacon, chopped
- one/2 cup sliced shallot (about 1 huge)
- 1 one/2 pounds Brussels sprouts, trimmed and halved
- 6 garlic cloves, thinly sliced
- 3/4 cup body fat-cost-free, decrease-sodium chicken broth
- one/eight teaspoon salt
- one/8 teaspoon freshly ground black pepper
- Calories 90
- Fat 2.4g
- Satfat one.1g
- Monofat .6g
- Polyfat .3g
- Protein 6.7g
- Carbohydrate 13.5g
- Fiber four.5g
- Cholesterol 8mg
- Iron 2mg
- Sodium 263mg
- Calcium 60mg
How to Make It
Heat a big nonstick skillet more than medium-high heat. Add bacon, and saut for 5 minutes or until bacon begins to brown. Remove pan from heat. Eliminate the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).
Return pan to medium-substantial heat, and stir in bacon, shallot, and Brussels sprouts saut four minutes. Include garlic, and saute for four minutes or until garlic starts to brown, stirring frequently. Add the chicken broth, and deliver to a boil. Cook for 2 minutes or till the broth primarily evaporates and the sprouts are crisp-tender, stirring occasionally. Take away from heat stir in salt and pepper.