Sunday, April 5, 2009

Maple-Bacon Brussels Sprouts

These are SO good. You may think you don't want to read any further because you don't like brussels sprouts. But wait! People who "don't like" brussels have had these and told me they even ate seconds! Just try them, I think you'll like them.

The first reason these are so good is because the brussels sprouts are sliced. I use Hanover petites (frozen) so some of them are so small, I just cut in half. Regular sized sprouts would need to be sliced in 4 pieces or more. (Market Pantry has good sprouts as well, but they're "regular" sized.)

Here's a beautiful pile of sliced brussels sprouts:

The second reason these are so good is because they have bacon in them. In my opinion, anything is good with bacon in it. After your sprouts are sliced, fry four slices of bacon in a skillet. I cut the bacon first into small pieces so it cooks quickly. When the bacon is nearly done, add the sliced sprouts. Saute them for 2-3 minutes, just until they start to get brown on the cut edges.

Here's the third reason: maple syrup. Now drizzle the syrup over the sprouts and bacon and listen to it sizzle!

Finally, add chicken broth to the pan. Stir and cook for 2-3 more minutes until most of the broth is absorbed. Salt and pepper to taste, and serve! What a delicious way to get your vitamins A and C and folic acid!

Maple-Bacon Brussels Sprouts

1- 14 oz pkg frozen brussels sprouts (I prefer Hanover petite) or fresh equivalent
4 slices bacon
2 Tbsp. maple syrup
1/2 cup chicken broth

Slice brussels sprouts. Cut bacon into small pieces and fry in a skillet. When bacon is almost done, add sliced sprouts. Cook and stir for 2-3 minutes until sprouts are beginning to brown. Drizzle with maple syrup and stir til coated. Add chicken broth and cook 2-3 minutes until most of broth is absorbed.

Brussels Sprouts on Foodista

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