I am of the belief that you can put bacon on ANYTHING and it will only make it better!!! And what a better way to test this theory than on Brussels Sprouts. Now I have yet to meet a vegetable that I didn't like, but I must admit that Brussels Sprouts are a tough one for most people most of the time. But this way of preparing them makes them absolutely delicious, just ask my hubby and kids. I found this recipe in the March 2012 issue of Bon Appetit magazine.
What you will need...
1 tsp. olive oil
2-3 slices of thick bacon (you can use more...I do!)
4 cups of Brussels Sprouts, trimmed and halved
Kosher salt and fresh ground black pepper
1 medium shallot or 3 green onions finely chopped
1 T. unsalted butter
1/2 c. chicken broth
2 T cider vinegar
(1/4 c. raisins optional)
What you will need to do...
Heat oil in a large heavy skillet and then add the bacon. Cook bacon turning occasionally until it is crisp, about 5 minutes. Remove bacon from pan and let drain on some paper towels. Once cooled crumble bacon into coarse pieces and hide from children!
Add the Brussels Sprouts to the pan drippings and season with salt and pepper. Cook sprouts stirring often until they begin to soften and become brown. Reduce heat to low and add the butter and shallots. (If you are using raisins add them now as well) Cook for about three minutes and then add the chicken broth and bring to a boil. Scrape pan as you stir. Reduce heat and simmer until broth has evaporated. Stir in vinegar and bacon and season to taste with salt and pepper.