Brussels Sprouts with Bacon

By Addie

Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Thanksgiving in a Flash

Ingredients

• 3 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil
• 1 shallot, chopped
• 1 1/2 pounds Brussels sprouts, trimmed, small spouts left whole, larger spouts halved
• Salt and pepper, to your taste
• 1 cup chicken broth

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Brown bacon in a medium skillet over medium high heat. Remove bacon to a paper towel lined plate.

Add extra-virgin olive oil to the pan, 1 turn. Add shallots to the pan and saute 1 to 2 minutes. Add Brussels spouts and coat in oil. Season with salt and pepper. Cook Brussels sprouts 2 to 3 minutes to begin to soften, then add broth. Bring broth to a bubble, cover and reduce heat to medium low. Cook 10 minutes, until tender.

Transfer sprouts to a serving dish with a slotted spoon and top with cooked bacon bits.
..................................

REVIEWS:

Delicious! I have only tried brussel sprouts one time when my fiance cooked it and I wasn't impressed (he just boiled them with salt. They weren't bad but desperately needed some flavor! I found this recipe and we both loved it! I used turkey bacon and reduced-sodium chicken broth and it still came out delicious! I cooked it longer than the 10 min only because the sprouts were larger and we prefer it softer. We've made this several times already!

Delicious! I agree with another reviewer that 10 minutes could be too long, at least it would have been for the size of my sprouts. The shallots crisped up in the oil to smell and taste like those crispy french onion bits people always use for casseroles, and the flavor of everything together was fantastic.

Really tasty, but I would recommend a few tweaks: don't season the dish until the very end because, depending on the saltiness of the bacon and/or the stock, it could end up too salty; and I personally think 10 mins cooking in the broth is too much - the sprouts began to lose their colour and run the risk of becoming bitter, so 6-8 minutes should suffice.

Ok, I saw 154 reviews on this recipe and I thought "Yeah, whatever -- glitch", but they are SO deserved. I made this last night, and it was so good, I want to make it again tonight... and feed it to my 3yr old.

Everybody who has tried these at my house LOVES them! OUTSTANDING!

I did not eat brussels sprouts at all until I tried this and now I eat them all the time. I think its cooking them in chicken broth takes the bitterness out of them. anyway thanks Rachel

So easy and delicious. I didn't have chicken broth on hand so I substituted apple juice and it was sooo good. The apple juice nicely complements the bacon and shallot and the brussel sprouts were very tender.

This recipe is absolutely awesome- my family hates vegetables but after tasting this- they love brussels sprouts!!

Easy, easy, easy. TASTY, TASTY, TASTY!

Yum! So much better than the ripe smelling, over-cooked stuffed that is served by most families where I live. I was making meatloaf and only had beef stock so that is what I used. My hubby loved these. He even asked if I had to boil them first since they were crisp tender. He loved them.

YUMMM!!! DISCLAIMER: I'm obsessed with brussel sprouts. But I normally just saute them, but I have to say cooking them in the chicken broth with such a lovely change. The way they absorb the flavor was really delicous. The recipe is super easy and the flavor is so wonderful. We served it at a dinner party and everyone thought they were fantastic. This will now be a regular in my veggie rotation.

Yum! We love this recipe! My kids were dreading dinner when they realized that it included brussel sprouts. . .until they tasted them! Loved them - no leftovers! My son even reminded me to buy more brussel sprouts when we went grocery shopping.

Too good for words. I dare anyone to say that they don't like brussels sprouts after tasting this.

Awesome recipe. My friends loved it. I cooked the shallots separately to prevent them from getting burnt. I cooked the brussels sprouts for about 15 min with the cover on and then added the cooked bacon and shallots towards the end of the cooking time. Cooking time really depends on how big your brussels sprouts are.

I made these today with our New Year's dinner -- they were especially for my husband who adores brussels sprouts. He was blown away -- couldn't stop talking about how great they were. I don't think he has ever complimented anything as much! Both our daughter and I dislike brussels sprouts, but we were also won over by this recipe. Thank you Rachel for a great new side dish!

Don't like Brussels Sprouts? Have a family member or dinner party guest who THINKS they don't like Brussels Sprouts? Serve these and you will change their minds forever! Great recipe--THANK YOU RACHAEL!