Brussel Sprouts w/ Bacon
I know what you are thinking. Brussel sprouts? No, Thank you! Before you move on to another recipe, consider a couple things. Some of the best things in life are B & B’s. Bread and butter, bed & breakfasts, brandy & Benedictine and ,of course, brussel sprouts and bacon. The sweetness of the mini cabbages paired with the saltiness of the bacon is a match made in heaven.
Let’s get started!
1 Tablespoons of Butter
12 Oz. of Bacon - Chopped
1 Lb. of Fresh Brussel Sprouts - Halved
2/3 Cup of Chicken Stock
2 Teaspoons of Coarse Black Pepper
Salt to Taste
There are some alterations or additions you can make to this dish if you are looking for a change.
For a more Italian feel, Substitute Pancetta in for the bacon. Use a slice of pancetta about 1-1/4 inch thick and cut it into small cubes.
Add one small onion (diced) with a tablespoon of minced garlic to add even more flavor to your dish.
Cook Time — Approximately 30 - 45 minutes.
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.
Heat the skillet to medium-high. Add your chopped bacon and cook until it has become brown and crispy, about 10 - 15 minutes. Remove the bacon from the pan and place on a plate for later use.
Leaving the fat from the bacon in the skillet, add your brussel sprouts to the skillet. After about 5 minutes, stir in your chicken stock removing all of the bits stuck to the bottom of the skillet. Cook the sprouts until the liquid is reduced by half.
Once reduced, add the bacon back into the skillet and season with the coarse black pepper. Remove from heat and stir in the 1 tablespoon of butter until it is melted.
Remove the contents of the skillet and place in a serving dish, or use your beautiful Hallman Originals Cast Iron skillet as your serving dish.