I have been wanting to bring this recipe back to the blog for months now. And thanks to my good friends at Earth Fare, the time is finally here. See, I was wandering their aisles a few weeks back, trying to decide what my next post for them would be, when I stumbled upon the most gorgeous fresh Brussels Sprouts. I couldn't resist, and I knew it was time for this re-do to happen.
If you think you don't like Brussels Sprouts, I'm here to change your mind. This recipe is going to change all that. How? Well, let's see. First off, these aren't your mama's sprouts that are frozen, and then boiled until they are basically dead with no color and/or flavor left. Secondly, we're adding bacon; and let's face it, you could add bacon to a piece of shoe leather and most people would eat it!
I'm not kidding when I say if you think you hate Brussels Sprouts, I bet money you will love these. If you can't get your kids to even try them, these will change your life. They taste nothing like the sprouts of old. They get almost a nutty flavor from browning, are a little crisp on the outside and tender inside. Roasting in the chicken broth allows the flavor to become deep and taste like something that has cooked a lot longer. Then top them off with crispy bacon and you have a winner!
Plus, if you have never cooked with fresh sprouts, I highly encourage you to. They are a totally different experience than frozen ones. They are right there in the produce section, maybe you've never seen them before. Look for them the next time you're grabbing celery, carrots or cucumbers!
I'm so glad I was able to re-share this fantastic recipe with all of you. I'm grateful to Earth Fare for having such amazing produce I just couldn't resist bringing some home that day. If you think you don't like sprouts, think again!
Pan Roasted Brussels Sprouts with Bacon
1 lb. Brussels sprouts, trimmed and halved
4 sliced thick cut bacon, diced
1 (14.5 oz.) can chicken broth
1-2 TBS canola oil
Salt and Pepper to taste
Cook bacon in a large skillet until crisp. Remove with slotted spoon onto paper lined plate to drain. Add oil to bacon drippings. (Adjust oil depending how much fat the bacon rendered) Heat back to medium-high. Add Brussels sprouts. Season with salt and pepper. Saute' for about 10 minutes until golden on all sides. Add chicken broth. Bring to a boil. Reduce heat to low and simmer for another 10-15 minutes until Brussels sprouts are fork tender. Remove with slotted spoon to serving dish. Sprinkle with crispy bacon.
Shared on The Country Cook Aug. 8, 2014
Disclaimer: I was provided with a gift card from Earth Fare in exchange for this post. All thoughts and opinions are my own.