Brussels Sprouts with Bacon and Shallots [RECIPE]

I can’t even begin to tell you how much I love Brussels sprouts, but the same can’t be said for most people. It's not uncommon for people to scrunch their nose and make a face when I say that I love the veggie.

Most people think of Brussels sprouts as a mushy side grandma used to serve at holiday dinners, but the truth is that Brussels sprouts are packed with incredibly good-for-you vitamins C and K, as well as glucosinolates, which can help protect against some forms of cancer. Also, if cooked the right way, Brussels Sprouts can taste like a little slice of heaven. Trust me on this.

If you’re a bacon lover, but a Brussels sprouts hater, give this recipe a try before you write off Brussels sprouts forever.

Ingredients:

• 3 slices bacon, chopped
• 1 tablespoon extra-virgin olive oil
• 1 shallot, chopped
• 1 1/2 pounds Brussels sprouts, trimmed (that means you want to chop off the stem part) with small spouts left whole, larger spouts halved
• Salt and pepper, to taste
• 1 cup chicken broth

Directions:

• Brown the bacon in a medium skillet over medium-high heat. Remove the bacon and set to the side, but leave the bacon grease in the pan. To the bacon grease in the pan, add the olive oil and then add the shallots to the pan and saute for 1 to 2 minutes. Add Brussels sprouts and turn them in the pan so that they’re coated in the oil. Season with salt and pepper.

• Cook the Brussels sprouts 2 to 3 minutes or until they start to soften. Add the broth and bring to a bubble. Once bubbling, cover and reduce heat to medium-low. Cook 10 minutes, until the sprouts are tender. Pull the sprouts out of the pan and into a big bowl, using a slotted spoon so that you don't carry all the grease from the pan with you. Crumble the bacon that you cooked and top the sprouts with it.

[via WhFoods]