Brussels Sprouts with Bacon, Garlic, and Shallots

By BClover

Yield:
Serves 6 (serving size: about 2/3 cup)
Total time: 16 Min

Nutritional Information
Calories 90
Fat 2.4 g
Satfat 1.1 g
Monofat 0.6 g
Polyfat 0.3 g
Protein 6.7 g
Carbohydrate 13.5 g
Fiber 4.5 g
Cholesterol 8 mg
Iron 2 mg
Sodium 263 mg
Calcium 60 mg

Ingredients

• 6 slices center-cut bacon, chopped
• 1/2 cup sliced shallot (about 1 large)
• 1 1/2 pounds Brussels sprouts, trimmed and halved
• 6 garlic cloves, thinly sliced
• 3/4 cup fat-free, lower-sodium chicken broth
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Preparation

1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).

2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.

1. Heat a large nonstick skillet over medium-high heat. Add bacon, and sauté for 5 minutes or until bacon begins to brown. Remove pan from heat. Remove the bacon from pan with a slotted spoon, reserving 1 tablespoon drippings in pan (discard the remaining drippings).

2. Return pan to medium-high heat, and stir in bacon, shallot, and Brussels sprouts; sauté 4 minutes. Add garlic, and saute for 4 minutes or until garlic begins to brown, stirring frequently. Add the chicken broth, and bring to a boil. Cook for 2 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally. Remove from heat; stir in salt and pepper.