The Pioneer Woman Tasty Kitchen
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Braised Brussels Sprouts with Shallots & Bacon

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Level: Easy

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Description

Think you don’t like sprouts? This recipe builds layers of flavor by using bacon and shallots to create a base, gently braises the sprouts in chicken stock, and finishes it off with some coarsely ground pepper (and a little butter if you’re naughty). These sprouts are something greater than the sum of their parts (the bacon fat helps). Give them another chance!

Ingredients

  • 1 teaspoon Olive Oil
  • 3 strips Bacon, Chopped
  • 1 whole Shallot, Thinly Sliced
  • ½ pounds Brussels Sprouts, Stemmed And Halved
  • Salt And Pepper, to taste
  • ½ cups Chicken Stock

Preparation

Heat olive oil in a heavy skillet (enameled cast iron is great) over medium-high heat until shimmering. Add bacon and cook until fat starts to render. Add shallots to the pan and sauté until starting to soften and brown, about 3 minutes.

Increase heat to medium-high and add Brussels sprouts to skillet; toss to incorporate. Season with salt and pepper. Saute until sprouts are starting to brown in spots, 2 to 3 minutes.

Deglaze by adding chicken stock and stirring to scrape browned bits off the bottom of pan. Cover pan and braise for 5 minutes, then remove lid and simmer until much of liquid is evaporated, about 5 more minutes. Season with salt and pepper to taste—probably only needs a good grind of pepper to finish it off.

One Comment

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Profile photo of forsissya

forsissya on 2.10.2011

My family loves brussel sprouts but this is their favorite. My daughter asks for these every holiday dinner and when she’s home from school. I use veggie broth since my hubby is allergic to chicken.

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