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| Servings | 2 |
| Cook Time | 30minutes |
Submitted by: Carrie Morris
Lot # 2451
- 3 slices center-cut bacon chopped
- 1/4 c sliced shallot (about 6 shallots)
- 12 Brussels sprouts trimmed and halved
- 3 garlic cloves thinly sliced
- 1/2 c chicken broth
- 1/16 tsp salt
- 1/16 tsp black pepper freshly ground
Servings:
Units:
|
Submitted by: Carrie Morris
Lot # 2451
Servings:
Units:
|
|
Instructions
- Heat a large nonstick skillet over medium-high heat.
- Add bacon, and sauté for 5 minutes or until bacon begins to brown.
- Add shallots and Brussels sprouts; sauté 4 minutes.
- Add garlic; sauté for 4 minutes or until garlic begins to brown, stirring frequently.
- Add the chicken broth, and bring to a boil.
- Reduce to a simmer. Cook approx. 15 minutes or until the broth mostly evaporates and the sprouts are crisp-tender, stirring occasionally.
- Remove from heat; stir in salt and pepper.
