Monday, December 15, 2014

Brussels Sprouts with Bacon, Shallots, Garlic and Cranberries

and so she did!
Brussels Sprouts with Bacon, Shallots, Garlic and Cranberries
Cook’s notes: Garlic, bacon and shallots add intense flavor to the Brussels sprouts. Cranberries compliment the savory dish.  
Recipe serves 4
  • 7 slices center-cut bacon
  • ½ cup sliced shallots or sweet onions
  • 4 garlic cloves, minced
  • 1-1/2 lbs. Brussels sprouts
  • ¾ cup fat-free, lower sodium chicken broth
  • 2TB. balsamic vinegar, Red Apple Balsamic or Dark Cherry Balsamic
  • 1 tsp. brown sugar
  • Salt and pepper
  • ¾ cup dried cranberries
  • Trim edges of sprouts and peel off outer leaves leaving a tight leaf ball to hold it together. Cut sprouts in half. Cook 7 bacon slices until crisp.  Set aside. Remove bacon drippings.  Wipe pan clean with a paper towel and add back to skillet 1 TB bacon drippings. Discard rest of drippings.
  • Add onions or shallots, garlic, 1 tsp. brown sugar, 2 TB. Balsamic vinegar and halved cut side down Brussels sprouts to skillet. Saute 5 minutes on medium high heat. 
  • Add in chicken broth and bring to a boil. Cook for 2 minutes or until broth is mostly evaporated and the sprouts are crisp and tender.  Add in crumbled bacon and dried cranberries. Cook 2 minutes more.
  • Remove from heat, salt and pepper dish before serving.  
Follow the link for some clever Christmas Food Hacks that include:
Kids will enjoy being creative in the kitchen by decorating their own Christmas trees using waffle cones.
Bake brownies in cookie cutters or bake pancakes in cookie cutters

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