As we all know, last Thursday was Thanksgiving. As you probably do not know, my holiday started Wednesday morning and did not end until 6:30 this morning when my alarm clock went off. As I sit here in my office trying to get a grip on the work I have and waiting for my 10 am meeting, I am reflecting on my culinary endeavors of the past 5 days. Despite my best efforts to stay on track on my diet (read: no real effort to speak of), I did not. As a result, I made some of the most delicious, delectable dishes I’ve ever made. The first dish is a brussels sprouts dish that I made as a side dish to bring to Thanksgiving dinner. I know a lot of people don’t like these little guys, but with bacon, garlic, and shallots, they’re hard to resist.
Brussels Sprouts with Bacon, Garlic, and Shallots
(Original recipe from myrecipes.com)
- 6 slices bacon
- 1 large shallot, sliced thin
- 1.5-2 lbs brussels srpouts, trimmed and halved (or quartered if you want more loose leaves)
- 3/4 cup fat-free, lower-sodium chicken broth
- salt and pepper to taste
- Heat a large, nonstick skillet over medium-high heat. Saute bacon until extra crispy and remove the bacon from the pan. Leave most of the bacon drippings in the pan.
- Chop the bacon into small pieces.
- Reduce the heat on the skillet to medium and add the bacon, shallot, and sprouts to the skillet with the bacon drippings. Saute about 4 minutes.
- Add garlic, saute until garlic begins to brown. Stir frequently so as not to burn the shallots or the garlic.
- Add the chicken broth and bring to a boil. Cook for 2 minutes, or until most of the broth evaporates.
- Continue to cook brussels sprouts until then are tender, or until they achieve a dark color that suits your taste. (I personally like my brussels sprouts dark and crispy-ish)