Brussels Sprouts Extraordinaire
5 slices of peppered bacon
2 lb. brussels sprouts, trimmed and halved through stem end
¾ cup low-sodium chicken broth
½ tsp. kosher salt
¼ tsp. black pepper
¾ cup whipping cream
cracked black pepper
In a large skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tbsp. of drippings in skillet.
In skillet, add brussels sprouts to drippings; cook and stir over medium heat for 4 minutes. Add broth, salt and pepper. Heat to boiling, reduce heat and simmer for 5 minutes covered.
Uncover and cook for 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 more minutes or until thickened. Remove from heat. Toss in crumbled bacon and cracked pepper, gently mix and transfer to a serving dish. Serves 8.
Side note: You can use frozen or fresh brussels sprouts, whichever you prefer. If you use frozen, make sure they are thawed and drained of excess water.
Adapted from: Better Homes and Gardens, Nov. 08 issue