Thursday, November 26, 2015

Creamy Brussels Sprouts

The question was, what can I make as a side dish that's new, and that Tom will eat? I decided that maybe Brussels Sprouts would be the answer. Broccoli is my go-to vegetable for holiday meals, but when I learned that Brussels sprouts were in season, I gave it a whirl.
Creamy Brussels Sprouts

  • 4 slices peppered bacon
  • 2 pounds Brussels sprouts, trimmed and halved through stem end
  • ¾ cup reduced-sodium chicken broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¾ cup whipping cream
  • cracked black pepper
  1. In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.
  2. In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.
  3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper.
I really enjoyed this dish. It had good flavor, but it wasn't too creamy.

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