Wednesday, December 28, 2011

Brussels Sprouts with Bacon

252. This is a beautiful and fantastic side dish. It is easy with only a few steps involved.
This recipe is a Rachael Ray recipe called "Brussels Sprouts with Bacon", recipe here.

Brussels Sprouts with Bacon

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

Brown half the 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 remaining bacon and shallots to the pan and saute 1 to 2 minutes. Add brussels sprouts 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 boil, cover and reduce heat to medium low. Cook 10 minutes, until tender. Transfer sprouts to a serving dish and top with cooked bacon bits.
Brussels Sprout Trivia:

For a few days around Christmas 2010, UK Burger King restaurants offered a 'Sprout Surprise Whopper'. It was a classic Burger King Whopper with Brussels sprouts and Emmental cheese.

"Brussels Sprouts were first grown in quantity around Brussels, Belgium, hence the name.
They may have been been grown there as early as the 12th century, other sources say the first recorded description of Brussels sprouts dates to 1587 by Dutch botanist Rembertus Dodonaeus. Many sources say they were known in ancient Rome."

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