When I think of Brussels sprouts, two things immediately come to my mind. One, lots of people hate them. Two, less people hate them when they're cooked with bacon. I had always held off trying such a recipe because I knew I'd love the results but feel guilty for ruining perfectly healthy vegetables. Since I can't really defend myself, my attempts at a compromise is the use of turkey bacon and olive oil instead of the more fatty pork bacon and butter found in traditional recipes. The result is still incredibly flavorful–the key is letting everything caramelize in the pan–and of course I'm hooked. So take this as a warning: try this recipe and I swear you'll be addicted too.
6 slices bacon, cooked and chopped
1/2 cup chopped shallots
1 1/2 pounds Brussels sprouts, trimmed and halved
8 garlic cloves, thinly sliced
3/4 cup fat-free, low-sodium chicken broth
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1. Heat a large nonstick skillet over medium-high heat. Add shallots and Brussels sprouts. Sauté for about 5 minutes.
2. Add garlic. Sauté until Brussels sprouts begin to brown, stirring frequently.
3. Add the chicken broth, and bring to a boil. Cook until the broth mostly evaporates and the sprouts are tender, stirring occasionally. Stir in bacon, garlic powder and pepper. Serve warm.